DEVILED EGGS (OEUF MIMOSA)

Welcome back my Franchizz!

Today, we are making a dish that was first created in the Ancient Rome (aka not yesterday). This appetizer has been popularized over the years in both North America and Europe.

It is also the first dish I’ve learned in cooking school. An appetizer that is easy to make and cost affective.

The deviled egg or oeuf mimosa has been on many tables and party trays, especially in the 60’s but it is still enjoyed these days. It has seen different versions, from simple to extra fancy with truffle and caviar.

Today’s version is fairly classic with the addition of green onions and yuzu juice.

As always, I think this is enough talking so let’s get cooking! Shall we?
And as always, Bon Appetit!

Serves 6 people

Deviled eggs
6 pcs Eggs (organic)
1 pc Egg yolk (organic)
2 tbsp Dijon mustard (I used Maille Tarragon Dijon)
1/2 cup (125 ml) Canola oil (or any preferred oil)
1/4 Lemon zest
2 tbsp (50 ml) Yuzu juice
1 pc Spring onion (white diced, green cut in bias)
1/4 tsp Smoked Paprika

  • Fill up a large pot with salted water, add a bit of white vinegar and bring it to a boil.
  • When the water is up, lower the eggs gently with a spider and cook them for 10 min.
  • Place then in ice water to stop them from cooking.
  • Make the mayonnaise by adding in a stainless steel bowl, the egg yolk, Dijon, salt and pepper, Yuzu juice.
  • Whisk until smooth, then emulsify with the oil of choice.
  • Add the Paprika, the spring onion and fold them in.
  • Check the seasoning and rectify it if necessary.
  • Peel the eggs, and split them in half.
  • Remove the cooked yolks form their whites and place them in a bowl. Place the whites on your platter or presentation plate.
  • Breakdown the yolks with a fork until they look like pebbles, keep 2 tbsp aside for garnish.
  • Fold the mayo with the egg yolk mixture until smooth.
  • Put the mix in a piping bag with a star tip.
  • Pipe each egg white with the yolk mix.

Garnish
1 tsp Smoked Paprika
12 plush of Dill
Fleur de sel (to taste)

  • Garnish the eggs with smoked paprika, dill plush and Fleur de Sel.
  • Enjoy, bon appétit!

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