Photograph of the finished Œufs mimosa

France · Trứng nhồi sốt mayonnaise kiểu Pháp

Œufs mimosa

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Mayonnaise Mayonnaise 120 g
  • Photograph of Dijon mustard Dijon mustard 20 g
  • Photograph of Lime Lime 1
  • Photograph of Parsley Parsley 8 g
  • Photograph of Salt Salt 4 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Boil the eggs for 10 minutes, then soak them in cold water before peeling them clean.
  2. 2 Cut the egg in half lengthwise and separate the yolk into a bowl.
  3. 3 Mash the egg yolks with mayonnaise, Dijon mustard, lime juice, salt, and pepper.
  4. 4 Reserve a small amount of the egg yolk, sift it finely, and use it as a garnish.
  5. 5 Put the mixture into a piping bag and fill it with egg whites.
  6. 6 Sprinkle with the strained egg yolks and chopped parsley, and refrigerate for 15 minutes before serving.
Start cooking