You won the Easter egg hunt. Your refrigerator is full of brightly colored hard-boiled eggs. Now what? Turn to France for some help. The French are one of the largest consumers of eggs in the world (which is interesting for a country that typically does not eat eggs for breakfast), an average of 222 eggs per person, per year, according to The Poultry Site, an online publication that tracks industry news. We are familiar with many French-based egg dishes: omelets, quiches, custards and mousses come to mind. The humble hard-cooked egg, though, is transformed into the simple and versatile Oeuf Mimosa, cousin to our picnic standard, the deviled egg. Same concept, but made without mustard they retain a bright yellow appearance.
I assume that Eggs Mimosa are named after the bright yellow Mimosa flowers that bloom in the late winter/early spring in the South of France.
The sight of Mimosa blossoms is cause for celebration after the cold and gray of winter. (There is even a Mimosa route—La Route des Mimosas—in case you can’t get enough in one place. It’s an 80-mile drive and includes eight villages from Bormes-les-Mimosas to Grasse.) Eggs Mimosa are easy to prepare, but depend on quality ingredients: fresh eggs, perfectly boiled, and top-quality mayonnaise, preferably homemade.
Eggs Mimosa Ingredients for 4 people
- 4 eggs
- 5 teaspoons mayonnaise
- Several sprigs of chives
- Salt and pepper
- If you already have hard-boiled eggs skip to step 5. Otherwise:
- Place the eggs in a pot in a single layer. Cover with cold water. Bring the water to a boilk then remove the pan from the heat and cover it tightly with a lid.
- After 17 to 20 minutes (depending on the size of your eggs) remove the lid and drain the hot water.
- Immediately -lunge the eggs into a bowl of ice water. Let them cool for 10 minutes, then drain and peel. (See detailed—and I mean detailed—instructions for hard-cooking eggs at this site.)
- Immerse them in cold water for a few moments then peel them.
- Cut into two lengthwise. Gently remove the yolks and put them in a mixing bowl.
- With a fork, lightly crumble the yolks until they look rice. Or use a food mill or a grater. They should look like the picture below.
- Remove about half of the yellow and reserve in another bowl. Combine the remaining half with the mayonnaise, chopped chives, salt and pepper.
- Stuff the whites with this mixture and crumble the remaining yellow on top.
- Arrange on a platter over arugula or Boston Bibb lettuce.
The yolk also can be mixed with minced tuna, crab, shrimp, ham, sardines, ham, avocado, beets or….ketchup. Hey, I don’t make this stuff up, I just write it.