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Mimosa Eggs — Stuffed Eggs with a Fluffy Yolk Topping
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Source: https://recipheon.com/en/recipes/snacks/mimosa-eggs-stuffed-eggs-with-a-fluffy-yolk-topping
About this recipe
Mimosa eggs are a French appetizer of hard-boiled egg halves with creamy filling and a fine, fluffy yolk topping. Mayonnaise makes the filling smooth, while Dijon mustard, lemon, and parsley cut through its mild flavor. Some of the cooked yolks are kept dry and pressed through a fine-mesh sieve over the eggs just before serving. This keeps the topping light and distinctly separate from the creamy center. The recipe makes twelve stuffed halves, three per portion.
Ingredients
Eggs
6 raw chicken eggs, size L
3000 ml water: 1000 ml for boiling the eggs and 2000 ml cold water for cooling them; discard the water
Filling
60 g prepared full-fat mayonnaise made with pasteurized egg
10 g Dijon mustard
5 ml freshly squeezed lemon juice
5 g fresh parsley leaves, without thick stems
1 g fine salt
0.5 g ground white pepper
Steps
Bring 1000 ml water to a boil in a small pot and carefully lower the eggs into it with a spoon. Reduce the heat so the water boils gently and cook for approximately 10 minutes. The yolks should be set but still tender and easy to press through a sieve.
Drain off the hot water and cover the eggs with 2000 ml cold water. Leave for approximately 10 minutes until cool, then peel carefully. Cut each egg in half lengthwise with a sharp knife, taking care not to damage the whites; you will have twelve halves.
Lift out the yolks with a small spoon and arrange the white halves on a platter. Press the yolks from four eggs through a fine-mesh sieve into a bowl using the back of a spoon. Set the yolks from the remaining two eggs aside in a separate small bowl for the topping, without adding mayonnaise or any other wet ingredients.
AI-generated Chop the parsley very finely. Add the mayonnaise, Dijon mustard, lemon juice, all the parsley, salt, and white pepper to the four sieved yolks. Stir thoroughly with a spoon to make a smooth, creamy filling that retains its shape when spooned.
Divide the filling among the twelve white halves, spooning it into small mounds. Cover the platter and refrigerate for approximately 20 minutes until the eggs are well chilled and the filling firms up. Keep the reserved topping yolks refrigerated in a covered bowl too.
Just before serving, press the reserved yolks through a clean, dry fine-mesh sieve directly over the stuffed eggs. Move the sieve over the halves so the fine yellow crumbs cover the filling evenly; do not press the topping into the filling. Serve chilled, with three halves per portion.
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