Spring, Provence and Oeufs Mimosa (Eggs Mimosa)

In Provençe, Spring is ushered in with bright explosions of fluffy, yellow Mimosa tree blossoms. They bloom from January through March.

Mimosa blossoms. (photo: dvgarabedian)

Alone or blended with other florals, the Mimosa blossoms make cheery decorative additions for the home.

The blossoming trees can be seen throughout Provençe but a drive along a 130 km stretch of the Cote d’Azur, from Bormes-les-Mimosas to Grasse is especially rewarding. Lots of local Mimosa festivities take place during this period. It’s called La Route du Mimosa.  Watch the delightful video for a better look at this explosion of color and festivities along La Route du Mimosa.

To celebrate nature’s exuberance, the French have created a special dish to mirror the splashy blossoms around the countryside. It’s called Oeufs Mimosa.

On a large platter, with many eggs, Oeufs Mimosa makes a swashbuckling presentation for what is basically deviled eggs, but with French flair.  Serve this eye-catching dish for your special celebrations –  or after your Easter Egg Battle.

Oeufs Mimosa (Mimosa Eggs) – (photo: dvgarabedian)

I was introduced to Oeufs Mimosa years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table.  It was breathtaking.  Since then, I’ve been serving this dish regularly with enormous success. However, I added my own secret Provençal touch.

The traditional recipe is unbelievably simple: hard-boiled eggs, mayonnaise, and finely chopped parsley. Naturally, you can make the filling any way you want, but it’s best to keep it simple and subtle – to keep people guessing why it tastes so good.  My Secret touch is an herbed salt. It’s fantastic with eggs, but I use it on just about everything.

Ingredients: Hard-boiled eggs, a little mayonnaise, a little fresh parsley chopped fine, herbed salt.

Herbed Salt: In a small, sturdy bowl combine a small amount of dried crushed rosemary, herbs de Provence, dried lavender, dried onion flakes, dried tomato flakes, and some Fleur de Sel (or sea salt).  Crush all together with a smooth rock or a mortar.

The Eggs: Cut the hard-boiled eggs in half, lengthwise, and remove the yolks. Divide the yolks into two batches in separate bowls. Tip: Get the biggest eggs possible, preferably from free-ranging chickens.

Batch #1: Mash the egg yolks, add some herbed salt, then add just enough mayonnaise to make a smooth spread. Fill the egg white cavities with this spread.

Batch #2: Use a grater with the smallest holes (such as for lemon zest or grating nutmeg) and grate the other yolks in a bowl. (The smaller the grating hole, the fluffier the grated yolks.) Gently fold in a little more herbed salt.

Just before serving, sprinkle the fluffy egg-yolk mixture generously over the filled eggs. Use all of the grated egg yolks to achieve maximum effect. Check the seasoning before adding the final touch of bits of finely chopped fresh parsley sprinkled over the platter. Bon appetit!

Mimosa Tree, La Cadiere, Provence (photo: dvgarabedian)

Mimosa is also a cocktail!

The perfect companion with Oeufs Mimosas  is Mimosa Cocktail. It’s easy to make. In a champagne flute add one part orange juice and fill up with chilled sparkling white wine. For the green touch place a sprig of mint, lavender or rosemary in the glass OR prop a slice of kiwi over the lip of the glass. This is a favorite beverage with brunch.

Mimosa Cocktail (photo: dvgarabedian)
Mimosas on the Cote d’Azur (photo: courtesy of bormeslesmimosas.com)

7 thoughts on “Spring, Provence and Oeufs Mimosa (Eggs Mimosa)

  1. Can’t wait to try your recipe and you will see that I’ve already taken one of the eggs from the egg-plate in your article! Yumm.

  2. Dorothy, your posts are truly a favorite of mine, always enjoy seeing your articles and photos with insane colors.

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