Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
- Prep time: 40 minutes
- Yield: Makes 12 stuffed egg halves
Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled.
Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast.
Since most of the egg yolks are used to create the mimosa affect, we need to stuff the egg whites with something else. For this recipe we use an artichoke tapenade, made with artichoke hearts, green olives, capers, fresh herbs, and some mayonnaise to bind it all together.
I’ve also tossed some grated Parmesan into the mixture, because it just tastes good with the artichokes. You can leave it out if you want.
I’m so used to stuffed eggs with some variation of yolks and mayonnaise for the stuffing that this one took some playing with to get right. It isn’t your typical deviled egg.
It’s as if our tried-and-true version took a road trip to France and came back decked out in flowers and singing Edith Piaf. Both my Frenchman and my mother approve; I hope you do too!
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.
Best way to make easy-to-peel hard boiled eggs? Steam them!
- 6 eggs, hard boiled (see How to Steam Hard Boiled Eggs)
- 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
1 Cut the eggs in half lengthwise, remove the yolks and place in a bowl. Place the whites on a serving platter.
2 In a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley, by pulsing a few times.
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.
4 Use a spoon to carefully stuff each egg white half with the artichoke tapenade.
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.