Egg Mimosa

An Egg Mimosa is a classic French appetizer that resembles deviled eggs but with a unique twist. The name “mimosa” refers to the way the egg yolk is prepared and presented, resembling the fluffy yellow blossoms of the mimosa plant. It is also a decorative dish to be served instead of an egg julienne.

Components and Preparation

1. Hard-Boiled Eggs: The eggs are hard-boiled, cooled, and peeled. They are then cut in half lengthwise, and the yolks are carefully removed.
2. Yolk Mixture: The yolks are finely crumbled or pressed through a fine mesh sieve to achieve a fluffy texture. They are often mixed with ingredients like mayonnaise, mustard, salt, pepper, and sometimes a touch of vinegar or lemon juice to create a creamy and flavorful filling.
3. Assembly: The yolk mixture is either piped or spooned back into the hollowed-out egg white halves. In some variations, a portion of the crumbled yolk is reserved and sprinkled on top of the filled eggs to mimic the appearance of mimosa flowers.
4. Garnish: Common garnishes include fresh herbs like parsley or chives, capers, or a sprinkle of paprika.

Ingredients

• 4 large eggs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar or lemon juice
• Salt and freshly ground black pepper, to taste
• Paprika (optional, for garnish)
• Fresh parsley or chives, finely chopped (optional, for garnish)

Equipment

• Saucepan
• Slotted spoon
• Bowl of ice water
• Mixing bowls
• Fork or fine mesh sieve
• Knife
• Spoon or piping bag
• Serving plate

Preparation and Cooking Times

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Cooling time: 10 minutes
• Total time: 30 minutes

Instructions

1. Boil the Eggs: 1.1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

   1.2. Once boiling, reduce the heat to low and simmer the eggs for 9-10 minutes.

   1.3. After cooking, transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for about 5-10 minutes. This helps to stop the cooking process and makes peeling easier.

2. Prepare the Eggs: 2.1. Peel the cooled eggs and cut them in half lengthwise.

   2.2. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving plate.

3. Make the Yolk Filling: 3.1. Using a fork or pressing the yolks through a fine mesh sieve, crumble the yolks until they are finely ground and fluffy.

   3.2. Add the mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper to the yolks. Mix until smooth and well combined. Adjust seasoning to taste.

   3.3. Reserve a small portion of the yolk mixture for garnish, if desired.

4. Assemble the Egg Mimosa: 4.1. Fill the hollowed-out egg whites with the yolk mixture using a spoon or a piping bag for a neater presentation.

   4.2. Optionally, sprinkle the reserved yolk mixture over the filled eggs to create a mimosa-like appearance.

5. Garnish and Serve: 5.1. Garnish with a sprinkle of paprika and fresh parsley or chives, if desired.

   5.2. Serve the Egg Mimosa chilled, either on a serving plate or as part of a buffet.

Serving

Egg Mimosas are typically served cold and can be presented as a starter or part of a buffet. They are visually appealing and known for their light and airy texture, making them a popular choice for elegant gatherings and celebrations.