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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 6
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| Eggs mimosa, like celeriac remoulade, has appeared as part of the display of Sunday hors d'oeuvres on almost every French table. This recipe gives them refinement and subtlety, demonstrating perfectly the flexibility of some of the basic recipes in the French repertoire. |
RECIPE INGREDIENTS
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DIRECTIONS
Shell the eggs and halve them lengthwise. Set aside the yolks of 4 eggs for the mimosa and put the other yolks in the bowl of a food processor. Add the tuna, creme fraiche, capers, anchovy paste, the reserved oil, rum, curry powder, citrus zest and salt and pepper to taste. Process for 1 minute, until the mixture has a creamy consistency. It should not be too thin.
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Fill the eggwhite halves with the tuna cream, returning them to their original shape. Arrange them on a large round platter.
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Grate the reserved egg yolks over the stuffed eggs to cover with the mimosa. Keep in a cool place until ready to serve.
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Serve with lettuce leaves, tomato slices and black olives.
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NOTE: These eggs may be prepared several hours ahead; it can only improve them.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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