Oeuf mimosa
Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.
Oeuf mimosa (6 portions)
6 Eggs (Burford browns)
Hard boiled for 10 minutes. Peel, cut in half and remove cooked egg yolk.
3 Egg yolks (Burford browns)
2tbsp White wine vinegar
1tbsp Dijon mustard
1tbsp English mustard
Tabasco (To taste)
1/4tsp Smoked paprika
75g Rapeseed oil
Cooked egg yolk (from above)
Salt + pepper
Start by making a mayonnaise, add egg yolks, vinegar, mustards, paprika and tabasco to a blender and slowly add the oil. When it starts to thicken, add you boiled egg yolks and blend until smooth. Check seasoning and put in a piping bag with a star nozzle
Pipe the mayonnaise into the empty egg white halves, finish with smoked paprika and chopped chives.
