Mimosa eggs with Moutarde de Meaux® Pommery®

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Production

Preparation: 30 minutes

Cooking time: 12 minutes

Ingredients

For 4 people:

 

  • 17 organic chicken eggs
  • 80 g of homemade mayonnaise sauce
  • 25 g of Moutarde de Meaux® Pommery® 
  • 2 tablespoons of fine herbs (chives, parsley, tarragon, chervil)
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Mimosa eggs with Moutarde de Meaux® Pommery®

 

Steps:

 

  • Bring water to boil in a deep pot enough to hold all the eggs, and boil eggs for 9 minutes . After 9 minutes remove eggs from hot water and submerge in ice water to stop the cooking.
  • Chop 5 hard-boiled eggs very finely with a knife, and bind with the mayonnaise sauce, the Moutarde de Meaux® Pommery® and the chopped herbs.
  • Put in a piping bag and pipe on the remaining hard-boiled eggs cut on the top or cut in half.

 

Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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