I have this fresh, simple and colourful dish for you today: egg Mimosa also known as Devilled eggs.
It's a popular dish across the world and it is named after the yellow mimosa flower as the colour of the sieved egg yolk resembles this flower quite well.
This dish makes a good light lunch accompanied by a slice of rustic bread. I have paired the eggs with asparagus as they go ever so well together but you can serve it with salad if you prefer.
Eggs prepared like this look really attractive especially for a dinner party, a tasty and fresh starter ideal for spring and summer.
- Prep Time : 20 minutes
- Cook Time : 8 minutes
Boil the eggs (first kept at room temperature) for 8 minutes.
Run some cold water on them to stop the cooking and let them cool down. Cut them in half lengthwise, remove the yolks with a teaspoon and sieve them in a strainer.
Wash and steam the asparagus.
Make the filling by mixing the tuna, capers and Greek yogurt then whiz with a mixer making a puree.
Fill each egg cavity with the filling.
Arrange the eggs and the cooked asparagus on a plate
Sprinkle the sieved yolks all over the eggs and the asparagus.
How pretty. It just looks like spring!