Eggs Mimosa (Deviled Eggs)

The biggest trick is to hard boil eggs correctly, which surprisingly, a lot of people don’t know how to do.  They are a versatile and easy to prepare appetizer with an unbelievable number of variations.  The ingredients that don’t change are egg yolks, mustard and Mayonnaise.  After that it’s all imagination.

12 large eggs
1/2 cup  Mayonnaise
2 TBSP Dijon Mustard
2 oz (1/2 can) Deviled Ham
1 stalk green onion, minced
1 stalk celery, minced
1 tsp dill weed
1/4 tsp ground pepper
1/8 tsp salt
1 Gallon freezer bag


Minced Spanish olives
Crumbled bacon

Place a dozen eggs in a sauce pan and cover with water.  Bring to a boil and turn it down to medium, allowing to boil another five minutes or so.  Turn off the heat and let stand (on the burner) for 15 minutes.  About five minutes before the eggs are finished cooking, fill a bowl with water and ice and let stand.  When the eggs are ready, drain the water and place the eggs in the ice water.  Leave them there until they are fully chilled (ice is melted).

While you are cooking the eggs, do your mis-en-place, mincing the scallion and celery and measuring out the spices.

Peeling the eggs is also a little bit of trick–I recommend breaking the shell on the fat end, and peeling from there.

Cut eggs in half lengthwise. Remove yokes and break them up with a fork in a medium-sized bowl. Add all the remaining ingredients and mix thoroughly. Place the mixture in a gallon freezer bag and store in the fridge until your ready to assemble your appetizer.

I have a special tray for egg appetizers of this type, which makes it easier to handle the egg white halves, but a plate will do.  Cut one corner from the freezer bag and use it to pipe the mixture into the egg hollows.  Garish with olives, bacon and dust with paprika.

(source: Andrew Piereder)


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