Inseparable from Easter Festivals in France, Mimosa eggs are very simple to make and are part of traditional French cuisine. Naturally gluten -free, you will often find them on spring buffets: they are light, colorful and delicious. A touch of sweet mustard, a little homemade mayonnaise and it's done! Easy to prepare in advance, you can also stuff the eggs with fresh herbs, capers or crumbled tuna. This is the classic version I give you here. Ideal for an Easter buffet or any other brunch, they can be prepared for a large number of people. Swallowed in one or two bites, the mimosa eggs will bring a simple but delicious note to your Pascale table.
Ingredients
Preparation
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Cook the eggs for 10 minutes in boiling water. Pass them under cold water and check them out.
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Cut them in half lengthwise and gently remove the yolks.
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Crush the yellows with a fork in a bowl, keeping a little for the final decoration.
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Add mayonnaise, mustard, salt and pepper. Mix well until a homogeneous stuffing is obtained.
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Garnish the egg whites with the preparation using a pastry bag or a spoon.
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Sprinkle with the remaining, roughly crushed yolks, a little paprika or chopped herbs.
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Serve fresh!
Note
One day, not wanting mayonnaise, I replaced it with Houmous: well I must say that it was delicious: to try without delay!
