The second dish of Cecile’s choice is Eufs Mimosas in French which is translated to Eggs Mimosa. This is also known as Devil Eggs. Mimosa is a color of champagne-and-orange-juice shade of yellow.
Eggs Mimosa is often served as hors d’oeuvre in a party. It can be done few hours in advance and keep refrigerated until serving. Eggs Mimosa is originated in Rome and popular across the continent of Europe.
- 12 eggs
- 1/2 fat mayonnaise
- grain mustard
- capers (optional)
- parsley (optional)
|Place eggs in cold water and bring to a boil. Cook for 10 minutes from the time the water started to boil.
To cool the eggs quickly, place them in cold water.
|Peel the hard boiled eggs.
Cut into half lengthwise.
Remove the yolk from the white gently without breaking the white.
|Mash the egg yolk with a fork. Anna used a cheese grater to grate the egg yolk.
The cheese grater yields very finely grated egg yolk.
|Add mayonnaise and grain mustard to taste to the egg yolk and mix well.
Fill the egg cup with the yolk mixture with a spoon or piping bag.
Garnish with caper and/or parsley.
Keep refrigerated until serving.