Œufs mimosa aux câpres

Ingrédients

• 12 large eggs
• 1/2 cup reduced fat mayonnaise
• 1 tablespoon dijon mustard
• 6 sprigs fresh dill (+ extra for garnish)
• 2 teaspoons shallots, (diced)
• 1/2 teaspoon hot smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon capers

Préparation

1. 1

   Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes.

2. 2

   Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water. (The longer the eggs cool the better.) Remove the eggs. Roll each egg to crack the shell and gently peel.

3. 3

   With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt, and pepper to the egg yolks. Puree until extremely smooth.

4. 4

   Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat.