The mimosa eggs are a delicious appetizer perfect for spring lunches and dinners. Whether for March 8th, Easter, or other festive days during spring, like for instance on Mother’s Day, the mimosa eggs recipe is so easy, quick, and at the same time so good that it will surely become one of your favorites! These are eggs that we simply hard boil for a few minutes and then fill with a delicate tuna mousse. For the mimosa effect decoration, just crumble some yolk on each egg! In a few minutes, we will create a scenic appetizer achieved with minimal effort and very few ingredients! The beauty of mimosa eggs is that we can naturally change the filling from time to time, replacing tuna with smoked salmon or ham, or opting for a vegetarian filling with hummus or eggplant cream.
The preparation is very simple: cook the eggs for 8 minutes from the start of boiling, and once they are cold, peel them. Cut them in half, remove the yolks, and set aside some that will be used for decoration. With the remaining yolks, prepare the filling by adding tuna, capers, olives, and cream cheese. Blend everything and prepare the eggs by decorating them with the remaining crumbled yolks.
These mimosa eggs are not only a great idea for spring festive appetizers, but they are also perfect as a aperitif idea or for a Sunday brunch. Try them!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Women's Day, Spring
Ingredients to Prepare Mimosa Eggs
- 6 eggs
- 2.1 oz cream cheese
- 2.1 oz canned tuna in oil
- 1.8 oz green olives
- capers
- 1 pinch salt
Tools to Prepare Mimosa Eggs
- 1 Pot
- 1 Stove
- 1 Immersion Blender
- 1 Bowl
- 1 Spatula
- 1 Teaspoon
- Piping Bag
- 1 Star Tip
Steps to Prepare Mimosa Eggs
To prepare the mimosa eggs, first boil the eggs: put them in a pot with cold water and boil them for about 7-8 minutes, counting the cooking time from the start of boiling.
Drain them, let them cool in a bowl full of water, and then peel them, being careful not to break or damage the white.
With a smooth-bladed knife, cut each egg in half.
Using a teaspoon, gently remove the yolk from each egg, and transfer them to a bowl, setting aside a few yolks that will be used for the decoration of the eggs.
Add to the yolks the drained tuna from the preservation oil, well-rinsed capers especially if they are in salt, pitted olives, and cream cheese.
Blend everything until you obtain a smooth and homogeneous tuna sauce or mousse.
With a piping bag fitted with a star tip or alternatively with a teaspoon, fill each half egg white with the tuna cream.
Decorate each egg with the remaining yolks by simply crumbling them with your hands.
And here are the mimosa eggs, perfect as an appetizer, aperitif or tasty second course.
Simo and Cicci recommend
You can store the mimosa eggs in the fridge for a day or prepare them a day in advance.
You can replace tuna with smoked salmon to create a salmon mousse, or alternatively with mortadella or ham.
For a vegetarian version, you can prepare an eggplant cream or chickpea hummus also in the colorful version with beetroot, avocado or basil.
