Eggs Mimosa

Ingredients

• 10eggs
• 80 ml (⅓ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard, melted and cooled
• 15 ml (1 tablespoon)capers, roughly chopped
• 15 ml (1 tablespoon)shallots, minced
• 5 ml (1 teaspoon)champagne vinegar
• 15 ml (1 tablespoon)fresh tarragon, finely chopped
• 15 ml (1 tablespoon)fresh parsley, finely chopped
• ⅛ teaspoonblack pepper
• A pinchgranulated sugar
• For garnishmicrogreens

Instructions

1. 1

   Boil the eggs

   Arrange the eggs in a saucepan in a single layer and cover them with 2.5 cm (1 inch) of water. Bring to the boil, then take the pan off the heat, cover and leave for 12 minutes. Drain, then run the eggs under cold water until cool enough to handle; add a few ice cubes to the water if you want to cool them more quickly.

2. 2

   Prepare the yolks

   Peel the eggs and halve them lengthways. Remove the yolks, set aside 4, and put the other 6 in a mixing bowl. Mash those 6 yolks with a fork until smooth.

3. 3

   Mix the filling

   Add the mayonnaise, mustard, capers, shallots, vinegar, herbs and seasonings to the bowl. Mix until combined, then adjust the seasoning to taste.

4. 4

   Fill and garnish

   Spoon the yolk mixture into the egg whites. Finely grate the 4 reserved yolks over the filled eggs and finish with microgreens.

What are Eggs Mimosa?

Eggs Mimosa are a French preparation of hard-boiled eggs filled with a seasoned yolk mixture. The grated yolk scattered over the top gives them their distinctive, flower-like finish.

This version keeps the creamy base but adds Dijon, capers, shallots and fresh herbs for a sharper, more aromatic filling. The eggs are often served at breakfast or brunch, and also work well as a starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 3g protein, 1g carbs, 5g fat.

The egg yolks and mayonnaise provide most of the fat, while the eggs contribute protein; the small amount of carbohydrate comes mainly from the other filling ingredients. Serve a portion with vegetables or salad and bread for a more rounded plate.

Why the yolks are divided

Filling yolks: Six yolks are mashed with the other ingredients to make the creamy centre. Mash them thoroughly before adding the mayonnaise so the filling is as smooth as possible.

Garnish yolks: The four reserved yolks are grated over the assembled eggs. Grating them separately keeps the topping light and gives the finished eggs their characteristic appearance.

Getting the eggs right

Gentle heat: Bring the water to the boil, then remove the pan from the heat and leave the covered eggs for 12 minutes. This recipe relies on that covered resting time rather than continued boiling.

Cool before peeling: Rinse the eggs under cold water until they are comfortable to handle. Cooler eggs are easier to work with when you halve them and remove the yolks.

Balancing the filling

Tangy notes: Dijon and champagne vinegar bring acidity, while capers add a briny edge. Taste the mixed filling and adjust the seasoning before spooning it into the whites.

Fresh herbs: Tarragon and parsley add fragrance and freshness. Chop them finely so they distribute evenly through the yolk mixture.

Filling and finishing

Even portions: Spoon the mixture into each egg white, distributing it evenly across the halves. A small spoon makes it easy to control the amount.

Fine topping: Grate the reserved yolks directly over the filled eggs for an airy layer. Add the microgreens last so they sit neatly on top.

When to serve them

Serve the eggs once assembled, while the grated yolk still looks fluffy and the garnish is fresh. They suit a breakfast or brunch spread and can also be offered as a first course.

For a fuller plate, pair them with bread and a simple salad or some fresh vegetables. Their creamy, savoury filling is rich, so crisp accompaniments provide a useful contrast.

Recipe notes & tips

• Keep the eggs in a single layer so they cook evenly.
• Use cold water or a few ice cubes to cool the eggs before peeling.
• Mash the yolks until smooth before mixing in the other filling ingredients.
• Chop the capers, shallots and herbs finely for a more even filling.
• Taste the filling before assembling and adjust the seasoning to suit.
• Grate the reserved yolks over the eggs just before serving for a fluffy finish.

Variations

• More herbs: Adjust the balance of tarragon and parsley to suit your taste.
• Extra tang: Add a little more Dijon or champagne vinegar, then taste the filling.
• Milder filling: Use fewer capers for a less briny flavour.
• A touch of heat: Add a small pinch of cayenne to the yolk mixture.
• Different garnish: Replace the microgreens with finely chopped fresh herbs.

Common mistakes to avoid

• Boiling throughout: The method calls for removing the pan from the heat once the water boils; cover and leave the eggs for 12 minutes.
• Peeling while hot: Cool the eggs under cold water until they are comfortable to handle before peeling.
• Lumpy filling: Mash the six yolks thoroughly before adding the other ingredients.
• Overfilling the whites: Divide the mixture evenly so there is enough for all the egg halves.
• Grating too early: Add the grated yolks and microgreens when assembling so the topping stays light and fresh.

How to store

Refrigerate the assembled eggs in a covered container and eat within 2 days. Keep them chilled, and avoid leaving them at room temperature for an extended time.

Frequently asked questions