French Mimosa Eggs with Mustard Mayonnaise and Crumbled Yolk

What you need

• 4 large eggs
• 2 1/2 tbsp mayonnaise, store-bought (pasteurized)
• 1 tsp Dijon mustard
• salt, to taste
• black pepper, to taste
• 1 tbsp flat-leaf parsley, finely chopped

Method

Restated from the original video

1. 1

   Bring a pan of salted water to a boil and lower in the eggs gently so they do not crack.

2. 2

   Cook for 10 min, then move them straight into a bowl of very cold water and leave until cool.

3. 3

   Peel the eggs, halve them lengthwise and lift out the yolks.

4. 4

   Set aside 2 yolk halves. Mash the other 6 with a fork together with the mayonnaise and mustard, and season with salt and pepper.

5. 5

   Spoon or pipe the yolk filling back into the whites.

6. 6

   Push the reserved yolk through a fine sieve, or crumble it finely, over the eggs so they look like little yellow mimosa flowers.

7. 7

   Scatter over the parsley and chill until serving.

Imported from odelices.ouest-france.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.