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.
One day, not wanting mayonnaise, I replaced it with Houmous: well I must say that it was delicious: to try without delay!