Œufs mimosa

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.