These French party glamour egg angels are called Oeuf Mimosa because they look like the bright yellow fluffy flowers of Mimosa trees that grow in France (and elsewhere). Create the lewk of these beauties by topping them with hard boiled egg yolks that have been pressed through a sieve to make teeny beautiful fluffy yolks. Since this recipe is quite simple, it is essential to use high quality ingredients so these eggs can transform into the eleganza that they deserve to be.
Mimosa flowers
Recipe Type: Party Food, Snack
Time: 30 min
Servings: 4-6
Ingredients
7 eggs
¼ cup Homemade Mayo
Lemon Juice
Chopped chives
Salt
Pepper
Equipment
Various mixing bowls
Mesh Sieve
Medium Pot
Spoon
A couple of plates
Knife
Cutting board
Instructions
Bring water to boil in a medium sized pot. Once the water boils, lower the heat so that the water is gently simmering. Then, carefully lower the eggs into the simmering water with a large spoon of some sort. You do not want to crack the eggs at this stage. Boil the eggs for 10 minutes.
While the eggs are boiling, prepare a bowl full of ice water and chop chives finely. Set aside.
Once the eggs are cooked put them in the ice water and let chill for 5-10 minutes. This will help you peel the eggs easily. After le ice bath, peel the eggs (it’s easier if you do it in the water), rinse them, and set on a plate lined with a paper towel.
Cut eggs in half lengthwise and separate the yolks. Pass 2 yolks at a time through a fine mesh sieve (mine is 6 inches in diameter) placed on top of a bowl. I scrape the egg yolks with a spoon back and forth until you see the egg yolks coming off in a delicate fluff of glory of the other side. Do this for all of your yolks. I promise, this is the most tedious part of the recipe. Make sure to scrape the yolks off the sieve with the back of your spoon GENTLY.
Once all of the yolks have been fluffed through the sieve, reserve around 3-4 tablespoons of the yolk to top the eggs later.
In another mixing bowl, add mayonnaise gradually—a couple tablespoons at a time— to the fluffed yolks and mix until you get a creamy filling. Add lemon juice, salt, and pepper to taste at the end.
Spoon the egg yolk mixture into the egg white shells. Use one spoon to scoop the filling from the bowl, and one spoon to gently push the filling off of the other spoon into the egg white. Fill all of the egg whites.
Then, using a spoon or very dry/clean fingertips, sprinkle the reserved fluffy egg yolk on top of all of the devilled eggs. Top with a sprinkle with chives. Voila, you have a very elegant plate of devilled eggs!