Oeuf Mimosa (mimosa eggs) is a classic starter in the French cuisine and you’ll find it on the menu of any bistro. Like every French dish oeuf mimosa is eaten with a piece of fresh baguette. Oeuf mimosa is all about how the eggs are cooked and presented. With its bright yellow color this appetizer does well on a buffet during Easter or for a picnic in spring. All I remember is that me and my siblings weren’t that excited about the chocolate easter eggs, but more about my grandmother oeuf mimosa that awaited us in the kitchen. But if you are fond of eggs and mayonnaise like me, you definitely don’t have to wait until Easter and eat it whenever you want, like the French. Oeuf mimosa is super easy to make, but tastes best if you make the mayonnaise yourself. No worries, homemade mayonnaise is very easy to make.
- 4 eggs
- 8 ansjovis not a must if you don't like ansjovis.
- mayonaise preferably mayonaise maison
- Boil the eggs until hard, it's all about the shapes of the eggs that make the presentation. After boiling keep them in cold water, this will help prevent the egg to stick to the eggshell. Peel the eggs carefully and let the eggs cool down completely.
- Cut the eggs lengthwise in half and remove yolks. Keep them separate.
- Fill each egg with a piece of ansjovis and on top with mayonnaise. Transfer the egg yolks into a sieve (you can also use a fork, but a sieve is way easier) and sprinkle the eggs.
- Serve with fresh baguette or any other fresh bread. Bon appétit!