Eggs Mimosa with Artichoke Tapenade

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Photography Credit: Elise Bauer

So pretty! 

Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled.

Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast.

Since most of the egg yolks are used to create the mimosa affect, we need to stuff the egg whites with something else. For this recipe we use an artichoke tapenade, made with artichoke hearts, green olives, capers, fresh herbs, and some mayonnaise to bind it all together.

I’ve also tossed some grated Parmesan into the mixture, because it just tastes good with the artichokes. You can leave it out if you want.

I’m so used to stuffed eggs with some variation of yolks and mayonnaise for the stuffing that this one took some playing with to get right. It isn’t your typical deviled egg.

It’s as if our tried-and-true version took a road trip to France and came back decked out in flowers and singing Edith Piaf. Both my Frenchman and my mother approve; I hope you do too!

Eggs Mimosa with Artichoke Tapenade Recipe

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  • Prep time: 40 minutes
  • Yield: Makes 12 stuffed egg halves.

We are using canned artichoke hearts that have been packed in water. You could also use freshly cooked artichoke hearts. Just avoid the artichoke hearts that are packed in a marinade; those would overwhelm this dish.

Ingredients

  • 6 eggs, hard boiled
  • 3/4 cup chopped artichoke hearts (from about 1/2 14-ounce can artichokes hearts in water, drained)
  • 1/2 teaspoon capers, drained
  • 4 pitted green olives, chopped
  • 1 teaspoon minced chives or green onion greens, packed
  • 1 teaspoon chopped fresh tarragon and/or parsley, packed
  • 2 Tbsp mayonnaise
  • 2 Tbsp grated Parmesan cheese, packed
  • 1/8 teaspoon ground black pepper
  • Sprigs of mâche lettuce or baby spinach for garnish

Method

1 Cut the eggs in half lengthwise, remove the yolks and place in a bowl.  Place the whites on a serving platter.

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In a food processor, chop the artichokes, green olives, capers,  chives, tarragon, and parsley, by pulsing a few times.

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3 In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper.

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4 Use a spoon to carefully stuff each egg white half with the artichoke tapenade.

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5 Using the fine holes of a box grater, a microplane grater, or (preferably) a rotary cheese grater, gently grate the egg yolks over the entire platter.

Garnish with mâche or baby lettuce to serve.

 

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Links:

Les oeufs Mimosa from My French Kitchen

Chilled leeks in vinaigrette with eggs mimosa from Greg of SippitySup

Asparagus and Eggs Mimosa Salad on Bay Area Bites

Asparagus Mimosa with Quinoa from TasteFood

Wikipedia on Acacia dealbata, the yellow mimosa

Eggs Mimosa with Artichoke Tapenade on Simply Recipes

Showing 4 of 10 Comments

  • Marjie

    I put the yolks through a potato ricer. It worked a trick! I made a double recipe, and I knew after fighting to remove the stubborn shells from a dozen eggs I’d be in no mood to grate the split yolks.

    We enjoyed a few for lunch and will have them alongside a dressed salad for dinner. Lovely!

  • Andrea

    I made these today and brought them to an Easter party and they were a hit! Not only do they look pretty, they were yummy too!

  • Lana

    I see the grated yolks as a possible awesome garnish on other dishes, too. I have an awesome rotary grater that belonged to my late MIL.

  • Sylvia Nightingale

    when you say pitted green olives, do you mean the kind with pimiento stuffed in them? I never see pitted green ones in a can. Are they different from the Spanish stuffed ones?

  • Audrey

    Instead of grating the yolks push them through a metal sieve. Much easier!

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