Mimosa describes the fine yellow and white grated egg in this dish, which looks very similar to the flower of the same name. The eggs taste delicious when garnished with black pepper and basil leaves. Grated egg yolk can also be used as a garnish for a variety of other savory dishes, such as sauces, soups and rice dishes.

Egg Mimosa



12 eggs, hard-boiled and peeled
2 ripe avocados, halved and stoned (pitted)
1 garlic clove, crushed
15 ml/1 tbsp olive oil


1. Reserve two of the hard-boiled eggs and halve the remainder. Carefully remove the yolks with a teaspoon and blend them with the avocados, garlic and oil, adding freshly ground black pepper and salt to taste. Spoon or pipe the mixture into the halved egg whites using a piping (pastry) bag with a 1cm/ 1/2in or pipe star nozzle.

2. Sieve the remaining egg whites and sprinkle over the filled eggs. Sieve the yolks and arrange on top. Arrange the filled egg halves on a serving platter.


You can prepare the mimosa garnish in advance and keep it in the refrigerator. Do not combine the egg white and yolk an this stage, but store in separate, airtight containers.