Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
So pretty!
Have you ever heard of eggs mimosa?
Neither had I until my French sweetheart introduced me to them.
Elise Bauer
They’re like deviled eggs, except they’re not deviled.
I’ve also tossed some grated Parmesan into the mixture, because it just tastes good with the artichokes.
it’s possible for you to leave it out if you want.
Elise Bauer
It isn’t your typicaldeviled egg.
Both my Frenchman and my mother approve; I hope you do too!
Eggs Mimosa with Artichoke Tapenade
We are using canned artichoke hearts that have been packed in water.
Elise Bauer
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?Steamthem!
Elise Bauer
Place the whites on a serving platter.
In a medium bowl, break up one of the egg yolks with a fork.
Stir in the mayonnaise until smooth.
Elise Bauer
Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper.
Use a spoon to carefully stuff each egg white half with the artichoke tapenade.
Garnish with mache or baby lettuce to serve.
Elise Bauer
Elise Bauer
Elise Bauer
