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Edamame, virgin sauce with roasted pine nuts, mimosa eggs

Tapas, Salted

An edamame citrus salad topped with a deviled egg with virgin sauce.


Recipe for 12 Tapas


600 Ml
Edamame (soybeans)
1 Zest
1 Pinch(es)
Fleur de sel
2 Turn(s)
Fresh ground black pepper

Virgin sauce

35 Gr
Pine nuts
0.50 Box(es)
Cherry tomatoes
1 Unit(s)
Chopped garlic
0.50 Bunch(es)
1 Unit(s)
Lemon juice
100 Ml
Olive oil

Deviled eggs

6 Unit(s)
2 Tbsp
Hellmann's mayonnaise
1 Pinch(es)
3 Turn(s)
Fresh ground black pepper
6 Sprig(s)
Edamame, virgin sauce with roasted pine nuts, mimosa eggs

Preparation time: 45.00 min

  • Preparation

    Cut the cherry tomatoes in quarters.

    Chop the garlic and the parsley.

    Roast the pine nuts in a pan, top with olive oil and infuse.

    Chop the chives,

    Wash and zest the lemon.

  • Edamame

    In a saucepot, bring salted water to a boil. Add the edamame and cook for 8 minutes. Strain them and put it in a ice bath, strain again then add the zests and season.

  • Virgin sauce

    In a mixing bowl, mix the cherry tomatoes, garlic, pine nuts, chopped parsley, olive oil and lemon juice. Reserve and season at the last minute.

  • Deviled eggs
    In a saucepot, bring water to a boil. Add the eggs and cook them for 10 minutes. Cool them off in cold water and peel under running cold water or in a bowl of water.Cut the the eggs in half and gently remove the egg yolk without damaging the white.Put the yolks in a bowl, add the mayo, the chives and season. Mix gently and transfer to a piping bag.Pipe the mix back into the white half of the egg.

Make sure you always put your greens in a cold ice bath, to preserve the chlorophyl.

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