mimosa eggs

Eggs with something in them are old!

The proof is that the noble gastronome Apicius already spoke about it 2000 years ago. He puts marjoram, saffron, cloves and cheese in it and everything is grilled. Later in the Middle Ages, we know two somewhat similar recipes with cinnamon or saffron and which are described to us in Spain. In France, there is a recipe with pork in 1662. In the 19th century, people like to serve stuffed and hot eggs on bourgeois tables or in restaurants.

It was the 20th century that made deviled eggs fashionable

And obviously it is France that invents them. Mimosas like the famous plant and it’s true that the content of a mimosa egg is reminiscent of Mimosa as this poem with rhymes and everything reminds us in the magazine “la mode” in 1928

You work a mayonnaise

With which you are going to garnish the hollow of each hard-boiled egg,

So, to imitate the very ripe mimosa,

You pass the yolk through a sieve

And you sprinkle it on the mayonnaise, even

-Which won’t hurt- a bit of white outline

Where one will believe to see the gold, in balls, of the pollen.

Then, to give the dish a little festive air

Decorate your egg halves with a shrimp rose

Since then, we have known variations, with mussels in the Basque country, or with langoustines and lobster, while in Burgundy we have imagined adding crayfish or even anchovies.

Our recipe:

Ingredients (for 6 persons).

• 11 eggs
• 1 tablespoon of mustard
• 60 cl of sunflower oil
• Chopped thyme or parsley
• salt pepper

The actions

1. Ten eggs are cooked in boiling water (10 min).
2. Drain them and plunge them into cold water to stop the cooking.
3. We make a mayonnaise using the 11th egg. You break it to keep the yolk to which you add the mustard, salt and pepper, then you whip with an egg beater, adding the oil in a trickle without ceasing to whip. You put your mayonnaise in the fridge.
4. You peel the 10 cooked eggs. And you cut them in half.
5. You remove the yolks and mash them with a fork in a bowl.
6. To the crushed egg yolks you add the mayonnaise and mix them well.
7. You pour the preparation into a pastry bag, arrange it in the ½ cooked egg whites.
8. When serving you can put a little thyme or chopped parsley on your deviled eggs

French cuisine is a few legendary recipes, like mimosa eggs, but above all a lot of heart.