Deviled Eggs Mimosa
Ingredients
- 8 pcEgg (fresh)
- 1 tbspMustard (strong)
- 150 mlSunflower oil
- 1 tspVinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcChives fresh (chopped)
- 1 pcButterhead lettuce (washed and dried)
Method
Pearly firm whites with a creamy, whipped yolk center. The vinegar's acidity cuts through the emulsion for a sharp balance, served on a bed of crisp lettuce.
- 1
Gently lower the eggs into boiling water. Cook for 9 minutes for a set but not dry yolk. Cool immediately in ice water to stop the cooking process and prevent gray rings.
- 2
In a bowl, mix a raw egg yolk with mustard, salt, and pepper. Pour the sunflower oil in a steady stream while whisking vigorously until the sauce coats the spoon and holds its shape.
- 3
Peel the hard-boiled eggs. Cut them in half lengthwise. Remove the yolks and mash them with a fork in a bowl. Fold in the mayonnaise and vinegar until the texture is smooth and glossy.
- 4
Fill the whites with the yolk mixture using a spoon. Sprinkle with chopped chives. Serve on fresh lettuce leaves.
Frequently asked questions
How do you get this dish right?
- For a perfectly centered yolk, gently stir the eggs during the first few minutes of boiling.
- If the mayonnaise breaks, start over with a fresh yolk and slowly whisk in the broken sauce.
How long does this dish keep?
Store in the refrigerator and consume within 24 hours. Cover with plastic wrap directly touching the surface to prevent drying out.
