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Eggs mimosa aka French deviled eggs

Updated: Jul 3, 2023

If you’re looking for a delicious recipe using eggs, look no further, this recipe is for you! Some call them deviled eggs, others call them eggs mimosa, I call them yummy goodness! These are perfect for any occasion, they’re elegant, rich in flavour and very easy to make. They look and taste like you spent hours in the kitchen, but in reality, they’re quite simple with very little prep work. Give them a try today and impress your family and friends with this tasty dish.


The main difference with this recipe and a classic deviled eggs is that that these eggs are actually stuffed with a filling using no part of the egg yolks. I shred the yolks with a fork and sprinkle it on the top of the stuffed eggs. I’ve used both salmon and tuna as part of the stuffing, both work equally well. 


On a side note, the yolk topping is very beautiful and decorative, it creates a bright and fluffy look, reminding people of the mimosa flower, hence the name.


INGREDIENTS:


  • 4 eggs

  • 1 can of tuna or salmon (I use Rio Mare) 

  • 6 tablespoons of mayonnaise 

  • Paprika (1/4 teaspoon for the mixture and more for topping)

  • Salt & pepper to taste



STEPS:


  1. Place your eggs in a single layer at the bottom of your pot and cover with cold water, about an inch or so higher than the eggs.

  2. Bring your eggs to a rolling boil over high heat and then remove the pot from the heat and let the eggs stand in the hot water for 12 minutes.

  3. Drain the hot water and run cold water over the eggs until they’re cooled.

  4. Peel and halve the eggs lengthwise; remove the yolks. Mash/shred the yolks with a fork until they’re a fluffy, airy consistency.

  5. Add the tuna to a  bowl. Mix in the mayonnaise until well combined. Season with salt, pepper and the paprika

  6. Spoon the tuna mixture into whites. Sprinkle the remaining shredded yolks over the assembled eggs and garnish add a dash of paprika.

  7. I used the remaining yolk to decorate the plate-I placed it underneath the assembled eggs.

  8. Voilà! Bon appétit!




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