Description
Eggs Mimosa are a sophisticated twist on classic deviled eggs, combining creamy yolk filling with tangy Dijon mustard, capers, and fresh herbs. Garnished with grated egg yolks and microgreens, this elegant appetizer is perfect for brunch or special occasions.
Ingredients
Scale
Eggs
- 10 large eggs
Filling
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard (melted and cooled)
- 1 tablespoon capers (roughly chopped)
- 1 tablespoon shallots (minced)
- 1 teaspoon champagne vinegar
- 1 tablespoon fresh tarragon (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1/8 teaspoon black pepper
- Pinch granulated sugar
Garnish
- Microgreens
Instructions
- Boil Eggs: In a saucepan large enough to hold the eggs in one layer, cover the 10 eggs with 1 inch of water. Bring to a boil over medium-high heat; once boiling, remove from heat. Cover the pan and let the eggs stand for 12 minutes. Drain the hot water and run the eggs under cold water until cool enough to handle, or use ice cubes to speed cooling.
- Prepare Yolks: Peel the eggs and halve them lengthwise. Carefully remove the yolks. Set aside 4 yolks for garnish and transfer the remaining 6 yolks to a mixing bowl. Mash these 6 yolks with a fork until smooth and crumbly.
- Make Filling: To the mashed yolks, add mayonnaise, melted Dijon mustard, roughly chopped capers, minced shallots, champagne vinegar, finely chopped tarragon and parsley, black pepper, and a pinch of granulated sugar. Mix thoroughly until the filling is smooth and well combined. Adjust seasoning to taste.
- Assemble Eggs Mimosa: Spoon the yolk mixture generously into the hollowed egg whites. Using a fine grater, grate the reserved 4 yolks over the filled eggs to add texture and color. Finally, garnish with fresh microgreens for a vibrant finish.
Notes
- Use fresh eggs for easier peeling.
- Chilling the eggs thoroughly after boiling helps with peeling and filling assembly.
- You can substitute champagne vinegar with white wine vinegar if needed.
- For a spicier kick, add a dash of cayenne pepper or smoked paprika to the filling.
- Make ahead by preparing the filling and eggs separately; assemble 1 hour before serving for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 stuffed egg
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 6 g
- Cholesterol: 185 mg
Keywords: eggs mimosa recipe, fancy deviled eggs, boiled eggs appetizer, elegant egg appetizer, brunch recipes
