Deviled Eggs Mimosa

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 489
• Protein: 14 g
• Carbs: 1 g
• Fat: 48 g

Ingredients

• 8 piece Egg ( fresh )
• 1 tbsp Mustard ( strong )
• 150 ml Sunflower oil
• 1 tsp Vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Chives fresh ( chopped )
• 1 piece Butterhead lettuce ( washed and dried )

Instructions

1. Boiling the eggs

   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. Making the mayonnaise

   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. Preparing the mimosa

   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. Finishing and plating

   Fill the whites with the yolk mixture using a spoon. Sprinkle with chopped chives. Serve on fresh lettuce leaves.

Chef's tips

• 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.

Storage

Store in the refrigerator and consume within 24 hours. Cover with plastic wrap directly touching the surface to prevent drying out.