Œufs mimosa à la déesse verte

Ingrédients

• 6 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon torn basil
• 1 tablespoon + 1/2 teaspoon thinly sliced chives, divided
• 1 tablespoon + 1/2 teaspoon chopped dill, divided
• 1/2 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 24 nonpareil capers

Préparation

1. 1

   Place the eggs in a medium saucepan. Pour in just enough water to fully cover the eggs.

2. 2

   Place the pan over medium-high heat and let the water come to a boil.

3. 3

   Meanwhile, fill a mixing bowl with water and ice to create an ice bath.

4. 4

   Once the water is boiling, take the pan off heat and cover it. Set a timer for 10 minutes.

5. 5

   After 10 minutes, transfer the eggs to the ice bath. Allow the eggs to sit in the ice bath until they are completely cool, about 10 more minutes.

6. 6

   Remove the eggs from the water and peel them.

7. 7

   Slice the eggs in half lengthwise and carefully separate the whites and yolks.

8. 8

   Place the yolks in a jar or tall container suitable for an immersion blender (alternatively you can use a food processor).

9. 9

   Add the mayonnaise, Greek yogurt, lemon juice, parsley, basil, 1 tablespoon chives, 1 tablespoon dill, garlic, salt, and black pepper to container with the yolks.

10. 10

    Blend until smooth with an immersion blender. Add a very small amount of water if needed to help get a smooth but thick consistency.

11. 11

    Place the egg whites on a serving dish and divide the filling equally among the eggs with spoon (or piping bag).

12. 12

    Garnish each deviled egg with 2 capers and sprinkle the remaining chives and dill over all of the eggs before serving.