oeuf mimosa

 

For this recipe, you'll need 6 eggs, 60 ml (1/4 cup) of mayonnaise, 10 ml (2 teaspoons) of chopped chives, and sweet paprika to taste. To serve, garnish with microgreens or thin slices of radish.

Préparation :

In a small saucepan, place the eggs and cover from heat. Let them rest for 10 minutes.

Drain the eggs and fill the saucepan with cold water. Return the eggs to the saucepan and let them cool for 10 minutes. Peel the eggs under cold running water, then pat them dry. Dispose of the shells in the compost.

On a work surface, cut the eggs in half lengthwise. Remove the yolks and place them in a bowl. Set the whites aside on a large plate, cut side up.

Mash the yolks with a fork until finely crushed. Add the mayonnaise, salt to taste, and gently mix in the chives.

Using two small spoons, fill the egg whites with the prepared mixture. Sprinkle with paprika and garnish with microgreens or radish slices for a fresh touch.