Hard-boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated, boiled egg yolk
So beautiful!
Have you ever heard of egg mimosa? Neither did I until my French sweetheart introduced me to them. They’re like devil eggs, except they’re not devil.
Since most of the yolk is used to create the mimosa effect, we need to fill the egg white with something else. For this recipe we use an artichoke tapenade made with artichoke hearts, green olives, capers, fresh herbs and some mayonnaise to tie it all together.
I also tossed some grated Parmesan into the mix because it just tastes good with the artichokes. You can omit it if you like.
I’m so used to stuffed eggs with a variation of egg yolk and mayonnaise for the filling that this one took some play to get right. It’s not your typical devil’s egg.
It’s as if our trusted version took a road trip to France and came back decked out with flowers and singing with Edith Piaf. Both my French and my mother agree; I hope you too!
Egg mimosa with artichoke tapenade
We use canned artichoke hearts packed in water. You can also use freshly cooked artichoke hearts. Just avoid the artichoke hearts that come packaged in a marinade; these would overwhelm this dish.
The best way to easily peel hard boiled eggs? Steam them!
ingredients
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6 eggs, hard boiled (see How to Steam Hard Boiled Eggs)
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3/4 cup chopped artichoke hearts (from about 1/2 14-ounce can artichoke hearts in water, drained)
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1/2 teaspoon capers, drained
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4 pitted green olives, chopped
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1 teaspoon chopped chives or spring onion greens, packaged
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1 teaspoon chopped fresh tarragon and/or parsley, packed
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2 tbsp mayonnaise
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2 tbsp grated parmesan cheese, wrapped
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1/8 teaspoon ground black pepper
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Sprigs of mâche lettuce or baby spinach for garnish
special equipment
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food processor
method
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Halve the eggs lengthways, remove the yolks and place in a bowl. Place the egg whites on a serving platter.
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In a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley by pulsing a few times.
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In a medium bowl, break up one of the yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, Parmesan cheese, and black pepper.
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Using a spoon, carefully fill each egg white half with the artichoke tapenade.
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Using the fine holes of a box grater, microplane grater, or (preferably) a rotary cheese grater, gently grate the yolks over the entire sheet.
Garnish with mâche or baby salad to serve.
Links:
Asparagus Mimosa here on Simply Recipes
Les oeufs Mimosa from My French Kitchen
Mimosa Salad with Asparagus and Eggs on Bay Area Bites
Asparagus mimosa with quinoa from TasteFood
Wikipedia on Acacia dealbata, the yellow mimosa
