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Œufs Mimosa: French Deviled Eggs Recipe

Prep10 min
Total10 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Make French œufs mimosa, a refined version of deviled eggs with a creamy yolk filling, mayonnaise, capers and parsley. Includes neat presentation and safe chilled handling.

Scale This Recipe

Servings

Ingredients

Units
Ingredients for Eggs Mimosa
  • 4 eggs, — hard boiled and peeled
  • 2 tablespoons
  • A few leaves of butter lettuce
  • 8
  • 1 parsley, finely chopped
  • Salt and pepper, — to taste

Instructions

  1. 1
    Cut the hard-boiled eggs in half lengthways and gently remove the yolks. Crush the yolks with a fork and mix with the mayonnaise, chopped parsley, salt, and pepper.
  2. 2
    Lay 1 or 2 lettuce leaves on each plate and place two egg white halves on top, cut side upwards. Place the yolks mixture into a piping bag with a star tube and pipe to fill each of the cavities.
  3. 3
    with a caper and a parsley leave. Keep refrigerated and serve cold.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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