Friday, June 4, 2010

Egg Mimosa

This is one of the easiest thing I have ever made. Delicious too! It is best served as an appetizer or finger food at house party.

Country of Origin: France
egg mimosa/deviled egg

For 2 servings

  • 4 eggs
  • Best quality mayonnaise; to make your own mayo, click here
  • A little bit salt and pepper
  1. Boil eggs in a pan full of water until they are firm and cooked.
  2. Rinse and peel the eggs.
  3. Halve each egg and take out the yolks carefully.
  4. Put the yolks and mayonnaise in a bowl.
  5. Break them and mix until well-combined.
  6. Take a dollop of the yolk mixture back to the egg whites.
  7. Sprinkle just a little bit of salt and freshly ground black pepper
Tip: you can add a little bit of more taste with chopped parsley or crispy bacon pieces as a topping.

For more French cooking recipes, check out French Food at Home.


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