European
France - Starters
Oeufs Mimosa
Chef's Menu Description
Traditional French bistro starter: hard-boiled egg halves filled with a rich mixture of egg yolks, mayonnaise, Dijon mustard, and shallots, crowned with riced egg yolk 'mimosa' and fresh chives.
Ingredients
- • 6 large fresh free-range eggs
- • 4 tbsp good quality French mayonnaise
- • 1 tsp smooth Dijon mustard
- • 1 shallot, minced very finely
- • 2 tbsp fresh chives and 1 tbsp tarragon, finely chopped
- • Fleur de sel, piment d'Espelette, and mixed salad greens for serving
Preparation Steps
1
Phase 1
Gently boil eggs for 9 minutes. Plunge immediately into ice water to stop cooking. Peel carefully and slice in half lengthwise.
2
Phase 2
Gently pop out yolks. Reserve 2 yolks for garnish. Mash remaining yolks in a bowl with mayonnaise, Dijon mustard, minced shallots, salt, and pepper until velvety smooth.
3
Phase 3
Pipe or spoon the yolk cream generously back into the egg white halves.
4
Phase 4
Press reserved egg yolks through a fine sieve over the filled eggs to create fluffy yellow 'mimosa flowers'. Dust with piment d'Espelette and chives.