Œufs Mimosa
Hard-boiled eggs halved, with yolks mashed with mayonnaise, mustard and herbs, then piped back and garnished with paprika or chives. Elegant and simple.
8 ingredients
6 steps
Ingredients
- 18 large eggs
- 24 tbsp good quality mayonnaise
- 31 tsp Dijon mustard
- 41 tsp white wine vinegar or lemon juice
- 5Salt and white pepper
- 6Fresh chives, finely snipped, to garnish
- 7Paprika or smoked paprika, for dusting
- 8Optional: 2–3 cornichons, finely chopped
Instructions
- 1Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and cook for 10 minutes. Transfer to cold water and cool completely.
- 2Peel the eggs carefully and slice each one in half lengthways. Pop the yolks out into a bowl.
- 3Mash the yolks with a fork until fine. Add the mayonnaise, Dijon mustard, and vinegar or lemon juice. Mix until smooth and creamy.
- 4Season well with salt and white pepper. Fold in cornichons if using.
- 5Transfer the mixture to a piping bag (or use a spoon) and pipe the filling back into the egg white halves generously.
- 6Dust lightly with paprika and garnish with snipped chives. Serve chilled on a platter.