Œufs mimosa

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Step 1

Make the hard-boiled eggs. Place the eggs in a pot and ensure the eggs are completely submerged under at least ½ inch of water. Cover the pot with a lid, turn the heat to medium-high and bring to a firm boil. Once boiling, turn off the heat, keep the pot covered and set a timer for 12 minutes. Once the timer rings, carefully remove the eggs from the hot water with a slotted spoon and place them in a bowl filled with cold water.

Step 2

When the eggs are cool, peel them. For cutting the eggs in half (lengthwise), do it as if cutting an avocado: run a sharp knife through the egg white until you feel the yolk - but do not cut through the yolk! Roll your knife around the yolk, like an avocado pit, cutting the white without cutting the yolk. The white halves and yolk will separate cleanly. Reserve the whites on a plate.

Step 3

Make the filling. In a large bowl, mix together the mayonnaise, Dijon mustard, minced shallot, vinegar, chive, parsley, pepper and salt.

Step 4

Place the egg yolks into a fine mesh strainer and place the strainer above the mixing bowl. Using the back of a spoon, press onto the eggs yolks to pass them through the strainer and create a fluffy texture. Reserve two tablespoons of the fluffy egg yolks aside (for garnish) and mix the rest with the ingredients in the bowl. Taste and adjust seasoning if needed (salt, pepper).

Step 5

Use a piping bag or a spoon to add filling into the hole of each egg white half. Transfer eggs onto a serving plate, sprinkle each with the reserved “fluffy” egg yolks, chive and a sprinkle of paprika.