This holiday season was the perfect occasion to make them again. I was excited for my daughter to taste them for the first time. At least this is what I thought. When she saw them she said... mommy, you made the Mimosa Eggs! I had no clue that they were called like that as I always knew them as staffed eggs. But we learn every day something new, as well as I learned that my daughter also prepared them when being in a scouts camp.
That creamy yolk-mustard-mayonnaise combination is dropped from heaven. Some like to add herbs to this cream but I like them better without. It is such a simple and delicious aperitive for the New Year's celebration!
Happy New Year!
Ingredients:
- 12 eggs
- 4 tablespoons of mayonnaise
- 1 tablespoon mustard
- salt
- pepper
- decoration (parsley, pickled or fresh bell peppers, olives, etc)
- (optional) herbs, like parsley, dill, thyme etc (finely chopped)
Directions:
- Boil the eggs by putting them in boiling water for 13 minutes. (hard boil)
- Emerge them immediately after in cold (even icy) water.
- Peel the eggs and cut them in 2.
- Remove the yolks into a bowl.
- Add the mustard, mayonnaise, salt and pepper over the boiled yolks and mix them until you obtain a paste. To your taste, you may add more mustard or mayonnaise if you wish.
- Put back a spoon (or use a posh) of yolk cream into the egg whites.
- Decorate the top as you feel.
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