Eggs Mimosa with Artichoke Tapenade
Description:
Eggs Mimosa is a classic French appetizer similar to deviled eggs. This elegant twist includes a flavorful artichoke tapenade, giving it a Mediterranean flair. Perfect for brunch, picnics, or holiday starters, these eggs are creamy, zesty, and packed with umami from the artichokes and olives.
Ingredients:
For the Eggs:
6 large eggs
Salt (for boiling water)
For the Artichoke Tapenade:
1 cup canned or jarred artichoke hearts (drained and chopped)
2 tablespoons capers (drained)
1/4 cup pitted green or black olives
1 small garlic clove (minced)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Garnish:
Fresh parsley (chopped)
Paprika (optional)
Lemon zest (optional)
Instructions:
1. Boil the Eggs:
Place eggs in a saucepan and cover with cold water.
Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Transfer eggs to an ice bath to cool for 5–10 minutes.
Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and set aside.
2. Make the Artichoke Tapenade:
In a food processor, combine artichoke hearts, olives, capers, garlic, lemon juice, and Dijon mustard.
Pulse until roughly chopped.
Add olive oil gradually while blending until smooth but still textured.
Season with salt and pepper to taste.
3. Prepare the Mimosa Filling:
In a bowl, mash the egg yolks with 2–3 tablespoons of the tapenade until creamy.
Adjust seasoning if needed.
4. Fill and Garnish:
Spoon or pipe the filling into the egg whites.
Top with a small dollop of tapenade, chopped parsley, a dusting of paprika, or lemon zest for brightness.
Time Breakdown:
Prep time: 15 minutes
Cook time: 10 minutes
Cooling & assembly: 10 minutes
Total: 35 minutes
Nutritional Information (Per Egg Half):
Calories: ~80
Protein: 3.5g
Fat: 6g
Carbohydrates: 1.2g
Fiber: 0.6g
Sodium: ~180mg
Note: Nutrition varies depending on olive type and oil quantity.
Q&A Section:
Q: Can I make these ahead of time?
A: Yes. You can boil the eggs and make the tapenade up to 2 days ahead. Assemble up to 4–6 hours before serving and keep them chilled.
Q: What can I use instead of artichokes?
A: Roasted red peppers, sun-dried tomatoes, or even cooked mushrooms can offer a different flavor if you don’t have artichokes
Q: Are these eggs vegetarian?
A: Yes. As long as your Dijon mustard is free from animal-derived ingredients, this recipe is vegetarian.
Q: Can I make this recipe vegan?
A: You’d need to replace the eggs with halved small potatoes or tofu slices, and use a vegan egg yolk-style filling (e.g., chickpea and turmeric mix).
Q: Can I use store-bought tapenade?
A: Definitely. Just make sure it’s not too salty or oily. Taste before mixing with the yolks.
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