ŒUFS MIMOSA
This classic French hors d'œuvre is the spice-free answer to deviled eggs - and a more elegant one at that. 
This classic French hors d'œuvre is the spice-free answer to deviled eggs — and a more elegant one at that. A hard-boiled egg is halved, the yolk mashed with mayonnaise and spooned back into the white. The name comes from the decorative element on top: the remaining yolk pressed through a sieve and scattered, petal-like, over the filling to mimic the look of a mimosa flower. In France, the mimosa is the first sign of spring, which makes this a particularly fitting dish for the Easter table.
INGREDIENTS
Serves: 4
5 large eggs
60 ml (4 tbsp) Homemade Mayonnaise (get the recipe here)
1 tbsp (3 g) finely chopped fresh chives
MISE EN PLACE
Make our Homemade Mayonnaise in advance according recipe link in the ingredients.
Cook the eggs in boiling water for 9 minutes, then transfer to a bowl of cold water and leave for 10 minutes before peeling. Use a sharp knife to halve the eggs and carefully remove the yolks. Place 7 of the yolk halves in a bowl and set the remaining 3 aside for the decorative element.
Method
Using a fork, press the yolks in the bowl and slowly work in the mayonnaise, a tablespoon at a time, until you have a smooth, well-combined paste.
To make the decorative element, press the 3 reserved yolk halves through a fine sieve into a small bowl.
Spoon the filling into 8 of the egg white halves. Garnish each one with a pinch of the pressed yolk and a scattering of chives. Arrange on a serving dish and bring to the table.
Variation
If you can't resist, add a few drops of Tabasco to the yolk and mayonnaise mixture for a little heat.