This spring recipe from chef Cyril Lignac, which can be made in a quarter of an hour, will make your hard-boiled eggs delicious.
We love hard-boiled eggs as a starter, but also as an appetizer for a Sunday brunch! As a perfect classic starter of French cuisine, they are served cut in half and filled with a mayonnaise-based stuffing sprinkled with yolk and parsley, all served cold. This bistro specialty is known under the name of mimosa egg, which appeared in 1911 in the archives of the French-speaking press. Since then, many renowned chefs have offered their own version of the deviled egg, from Éric Frechon with his mimosa quail eggs to Laurent Mariotte who replaces the parsley with the greens of a young leek. Another chef, well known from the small screen, delivered his twisted version of the deviled egg.
Cyril Lignac’s mimosa-style hard-boiled eggs are decorated with a Caesar sauce with crispy toppings, perfect to be served as an appetizer. For 4 people, you will need 4 eggs, 4 slices of raw ham, Japanese panko breadcrumbs, mayonnaise, olive oil, a lemon, anchovy paste, capers, fleur de sel, fine salt and freshly ground pepper. Here we go with the recipe below, step by step:
- Cook your 4 eggs in boiling water for 9 minutes then stop cooking by plunging them into an ice water bath.
- Peel the eggs and cut them in half lengthwise. Carefully remove the egg yolks and place them in a salad bowl.
- In a pan, cook the 4 slices of ham without fat until they are crispy. Remove them and chop them into small pieces. Brown a tablespoon of panko breadcrumbs in the same pan.
- Crush the egg yolks in the salad bowl and mix with two tablespoons of mayonnaise. Add the juice of half a lemon and a tablespoon of anchovy paste to the mixture. Salt and pepper everything. Your Caesar sauce is ready!
- In a dish, present the egg whites and fill with Caesar sauce then sprinkle on top with crispy ham, golden breadcrumbs and a tablespoon of capers. Drizzle with a drizzle of olive oil and sprinkle with fleur de sel.
This delicious recipe from chef Cyril Lignac to enhance your hard-boiled eggs will only take 15 minutes of your time. It is strongly recommended to eat it on the day of preparation, because the mayonnaise can turn quickly. After two days, it is no longer advisable to eat your deviled eggs. Ready to impress your guests during your next brunch at home?