Œufs mimosa millionnaires

Ingrédients

• 12 eggs
• 1/3 Cup mayonnaise
• 1 Tablespoon butter (melted)
• 1 Teaspoon yellow mustard
• 2 Teaspoons Dijon mustard
• 1/2 Teaspoon hot sauce
• 1 Tablespoon pickle juice
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper
• ice water (as needed)
• bacon (crumbled)
• ground paprika (sweet or smoked)
• sweet pickles (sliced)
• green onions (sliced)

Préparation

1. 1

   cover: Add eggs to a large saucepan and cover with cold water.

2. 2

   boil: Put the pan over a medium-high heat and bring to a boil.

3. 3

   simmer: Reduce to simmer, cover and cook for 12 minutes.

4. 4

   cool: Immediately transfer eggs to a bowl of ice water to cool.

5. 5

   peel: Gently peel the eggs and slice them in half.

6. 6

   Remove the egg yolks to a large bowl.

7. 7

   Add the mayonnaise, butter, yellow mustard, Dijon mustard, pickle juice, hot sauce, salt, pepper, and garlic powder to the egg yolks.

8. 8

   Mix all the ingredients until well combined. You can use a low-speed electric hand mixer for a more creamy and fluffy texture.

9. 9

   pipe: Arrange the egg whites onto a serving platter and either pipe the egg yolk mixture into each egg white using a piping bag or spoon it in using a spoon.

10. 10

    Garnish with a sprinkle of paprika, some crumbled bacon, green onions, and pickle slices.

11. 11

    Serve immediately or keep refrigerated until ready to serve.