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.
1/2 fat mayonnaise
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.