Œufs mimosa classiques faciles

Ingrédients

• 12 extra-large eggs
• egg yolks from boiled eggs
• 1/2 cup mayonnaise ((I used Hellmann's) )
• 2 tbsp sour cream
• 1 tsp Dijon mustard
• 1-2 tbsp pickle juice (to taste )
• 1/4 tsp sugar ((optional))
• salt and pepper (to taste )
• 2 tbsp chives (finely chopped )
• smoked paprika (for garnish)

Préparation

1. 1

   Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon then reduce the heat.

2. 2

   Allow to simmer for 12 minutes. While the eggs boil, fill a large bowl with ice water.

3. 3

   Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely, approximately 15 minutes.

4. 4

   Peel the eggs then slice in half.

5. 5

   Remove the egg yolks with a teaspoon and place in a mixing bowl.

6. 6

   Add the mayonnaise, sour cream, mustard, pickle juice, sugar and season with salt and pepper. Mash with a fork or blend with an immersion blender until smooth.

7. 7

   Transfer the filling to a piping bag fitted with a star nozzle. Pipe the filling into the egg white halves. Alternatively, fill each egg using two teaspoons.

8. 8

   Scatter over chives and sprinkle with paprika. Serve immediately or refrigerate covered with plastic until ready to serve.