Oeufs Mimosa
Oeufs mimosa is France’s answer to deviled eggs. In this version, we’re adding curry to the yolks.
Everybody has their own method for boiling eggs, so do what works best for you. There’s a few tricks to make cooking them fool-proof, including using room temperature eggs and ones that are slightly older — fresh eggs don’t peel as easily. By pushing the yolks through a sieve, you’ll get a fluffier and smoother egg yolk mixture.
Oeufs Bourrés
serves 3-4
shopping list —
6 eggs
1/4 cup mayonnaise
2 tsp Dijon mustard
1-2 tsp curry powder
1-2 tsp champagne vinegar or lemon juice
1 tbsp flat leaf parsley or chervil, minced
salt & pepper to taste
paprika for garnish optional
finishing salt — fleur de sel or maldon
equipment —
4-6 qt saucepan
ice bath
mixing bowl
sieve
piping bag or spoon
steps —
Bring the eggs to room temperature. Bring a pot of water up to a boil with enough water to completely submerge the eggs. Using a strainer, dip the eggs in and out of the boiling water two times before submerging them.* Turn down to a simmer. Allow to cook for 10 minutes if the eggs are at room temperature or 11 minutes if cold.
*If you submerge cold eggs in hot water, the eggs are more likely to crack from the temperature change.
Immediately remove the eggs and shock in an ice bath. Once you’re able to handle the eggs, peel them, and submerge in the ice bath again until cold.
*I find peeling warm eggs to be a little easier.
Once the eggs are cool, slice them in half hot-dog style, and remove the yolks.
In a separate bowl, mix the mayonnaise, Dijon, curry powder, lemon juice or champagne vinegar, parsley or chervil, and salt and pepper together.
Place the egg yolks in a fine mesh sieve and push the egg yolks through using the back of a spoon into the bowl with the dressing.
Mix together and adjust the seasoning.
Use a piping bag or spoon to fill each egg white half. Sprinkle with chives, paprika if using, and finishing salt.
Questions about the recipe? Email britt@parisdiningclub.com