mimosa eggs

Brunch, Vegetarian, Salted, Egg

A classic french preparation, simple, refined and delicious!  A must have in your recipe repertoire.


Recipe for 4

Oeufs Mimosa

8 Unit(s)
1 Tbsp
White vinegar
10 Sprig(s)
1 Unit(s)
Egg yolk
15 Ml
Lemon juice
125 Ml
Vegetable oil
15 Ml
Dijon mustard

0.50 Unit(s)
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your Oven at 410 °F

  • Preparation

    Boil the eggs in water with vinegar for 10 minutes.

    Finely slice the chives.

  • Mayonnaise et Mimosa


    In a mixing bowl, combine the egg yolk and mustard.  Slowly drizzle the oil while continuously whisking until you reach a creamy consistency.  Add the lemon juice and season to taste with salt and pepper.


    Peel the eggs and cut them in half lengthwise.  Remove the yolks making sure to not break the whites.  Season the yolks with mayonnaise and the chives, mix until creamy.  

  • Plating

    With a spoon or the help of a pastry bag, fill the white halves with the yolk mixture.  

    Make a nice ball or rosace.

You can always cook the eggs for 2 extra minutes to be sure that they are completely cooked through.  

Make a nice flat cut on the bottom of each half egg white so they don't slide around too much.

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