Mimosa eggs


Number of people 4

4 eggs (depending on appetite)

1 small bowl of mayonnaise

lettuce leaves

Chopped parsley

Black olives to decorate eggs (optional)

1 egg yolk

1 teaspoon mustard

1/4 l of oil

Lemon juice (optional)


Total Time: 35 mins
Preparation: 25 min
Cooking: 10 min
Cook the eggs for 10 minutes in boiling water, then put them in cold water to stop cooking.
Make a mayonnaise with 1 egg yolk, 1 teaspoon of mustard, 1/4 l of oil and lemon juice (optional), or use a ready-made mayonnaise sold commercially. Lemon juice is added at the last moment.
Peel the eggs, cut them lengthwise, then separate the whites from the yolks.
In a deep plate, crumble the yolks with a fork, mix half of these crumbled yolks with mayonnaise and reserve the rest.
Fill the half-whites with this preparation, then sprinkle each half-egg with the rest of the crumbled yolks (which makes the mimosa !!).
Arrange the eggs on lettuce leaves, put a little parsley and a black olive on each egg.
Serve as fresh.

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