French cuisine · Breakfast & Eggs

Œufs Mimosa

Stuffed eggs with a mayonnaise cream and sieved egg yolk on top.

Ingredients · for 4 servings

• 8 eggs
• 150 g mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp crème fraîche
• 1 bunch chives
• Parsley
• Salt
• Pepper

Instructions

1. Hard-boil the eggs for 9 minutes, cool, peel and halve them.
2. Remove the yolks and set one aside for decoration.
3. Blend the remaining yolks with mayonnaise, mustard and crème fraîche into a smooth cream.
4. Pipe the cream into the egg white halves.
5. Push the reserved yolk through a sieve for the mimosa effect and sprinkle with herbs.