Eggs Mimosa with Artichoke Tapenade

Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks

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.

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

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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Comments

  1. Terry

    These look absolutely amazing. I am currently making deviled eggs for Easter but next time I will for sure make this recipe. It sounds so flavorful and different! Thank you for all your great recipes! I came across this website about a week ago and have already built a recipe box and using about 4 of your recipes for my Easter dinner! Wish I had seen these sooner. Thank you Elise! Keep posting all your wonderful recipes!!

  2. Judy Weinstein

    Love your recipes! Since i can’t do artichokes, what else would go well with capers and green olives in the tapenade? Thanks.

    • Elise

      Traditionally in Provence the egg whites would be stuffed with a garlic aioli (a type of garlic infused homemade mayonnaise), maybe with one caper inside. Or you could potentially stuff the eggs with a duxelle of cooked mushrooms and shallots (skipping the capers and olives). You would really have to experiment to find a mixture that you like with the eggs. You could also just do regular deviled eggs, saving a couple of the cooked yolks to grate and distribute over everything for effect. The “mimosa” is just the scattering of the grated egg yolk.

  3. 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?

  4. Carol at Wild Goose Tea

    I am one of those who read the title of your blog and immediately asked What’s That? I was not disappointed. What a splash I am going to make the next time I go to a pot luck and bring those babies. They are Easter Egg
    gorgeous too.

  5. 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.

  6. 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!

  7. 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!

  8. george

    on the pictures i see only 5 of the eggs no wonder where is the sixth on juust no wonder lol ,maybe a ghost has eaten it maybe maybe