Eggs Mimosa

The classic French style deviled eggs with grated yolks most often served for breakfast. My version is filled with tangy dijon, herbs, and capers.

📝 Ingredients

• 10 eggs
• 1/3 cup mayonnaise
• 1 Tablespoon Dijon mustard (melted and cooled)
• 1 Tablespoon capers (roughly chopped)
• 1 Tablespoon shallots (minced)
• 1 teaspoon champagne vinegar
• 1 Tablespoon fresh tarragon (finely chopped )
• 1 Tablespoon fresh parsley (finely chopped )
• 1/8 teaspoon black pepper
• Pinch granulated sugar
• microgreens (for garnish)

👨‍🍳 Instructions

1. 1Boil: In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.
2. 2Yolks: Peel and halve eggs lengthwise; remove yolks. Set aside 4 of the yolks and transfer the remaining 6 yolks to a mixing bowl. Mash the 6 yolks with a fork until smooth.
3. 3Filling: Add the mayonnaise, mustard, capers, shallots, vinegar, herbs, and seasonings to the bowl. Mix until well combined. Season to taste
4. 4Assemble: Spoon the yolk mixture into whites. Grate the remaining 4 yolks over the assembled eggs and garnish with microgreens.