Eggs Mimosa with Tuna Mousse

  • Active Time 20m
  • Total Time 20m

Serves 6

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.

ingredients

  • 9 hard-boiled eggs
  • 3 1/2 ounces tuna packed in olive oil, drained and 1 tablespoon of the oil reserved
  • 1/4 cup thick creme fraiche
  • 1 tablespoon drained capers
  • 1 teaspoon anchovy paste
  • 1 tablespoon dark rum or cognac
  • 1/2 teaspoon curry powder
  • Grated zest of 1 lemon or lime
  • Salt and freshly ground pepper
  • Lettuce leaves, tomato slices and black olives, for serving

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.

Fill the eggwhite halves with the tuna cream, returning them to their original shape. Arrange them on a large round platter.

Grate the reserved egg yolks over the stuffed eggs to cover with the mimosa. Keep in a cool place until ready to serve.

Serve with lettuce leaves, tomato slices and black olives.

NOTE: These eggs may be prepared several hours ahead; it can only improve them.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2668

nutrition information per serving

200 calories; 13g total fat; 333mg cholesterol; 522mg sodium; 5g carbohydrates; 2g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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