in France

Egg Mimosa

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 6 tbsp mayonnaise
  • 1 tsp paprika powder
  • 2 slices of bread (crispbread)
  • 1 bunch of chives
  • salt and pepper
  • chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carefully place the eggs in a pan and cover with cold water. Bring the water to a boil, turn off the heat, and let the eggs sit in the water with the pan covered for ten minutes. Remove, rinse with cold water, and peel. Halve lengthwise and carefully scoop out the yolks with a spoon. Mix with mayonnaise, crumbled crispbread (it’s best to place the slices in a plastic bag and roll over them with a rolling pin), and finely chopped chives until smooth. Season to taste with salt, pepper, and chili. Fill the egg white halves with the mixture and sprinkle with paprika. This is also a great way to use up leftover Easter eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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