Oeufs mimosa

Ingredients

• 8 pieces fresh eggs
• 100 g plain mayonnaise
• 1 tsp Dijon mustard
• 4 sprigs fresh flat-leaf parsley
• 2 pinches fine salt
• 1 pinch freshly ground black pepper

Method

1. Remove the eggs from the refrigerator a few minutes before cooking to minimize the risk of cracking. Meanwhile, prepare a large bowl of ice water.
2. Bring a pot of water to a rolling boil. Gently lower the eggs into the water with a spoon, then maintain a gentle boil until hard-cooked. Avoid overcooking, which makes yolks chalky and creates a greyish green ring.
3. Immediately transfer the eggs to the ice bath. Let cool completely, then gently tap the shells all over and peel under a thin stream of cold running water.
4. Pat the eggs dry and slice neatly in half lengthwise. Carefully pop out the yolks without tearing the whites. Arrange the white halves cut-side up on a serving platter.
5. Set aside a small portion of the yolks for the mimosa topping. Place the remaining yolks in a mixing bowl and mash finely with a fork until free of large lumps.
6. Gradually fold in the mayonnaise and Dijon mustard. Work with a fork or spatula until smooth, creamy, and spreadable yet firm enough to hold its shape. Season lightly with salt and pepper.
7. Generously spoon or pipe the filling into each egg white half using a pastry bag fitted with a star tip. Aim for a neat, rounded mound rather than pressing the filling flat into the cavity.
8. Pass the reserved egg yolks through a fine-mesh sieve directly over the filled eggs, or crumble them very finely with a fork. Scatter the yolk powder evenly over the filling to achieve the signature mimosa finish.
9. Garnish with a few fresh flat-leaf parsley leaves. Chill in the refrigerator until ready to serve, and serve cold without leaving at room temperature for extended periods.

Nutrition

Per serving

Energy

461.3 kcal

Protein

25.7 g

Carbohydrate

2.55 g

Fat

38.88 g

Fibre

0.17 g

Calcium

7.76 mg

Iron

0.17 mg

Magnesium

3.29 mg