Mimosa Eggs with Dill Pickles
Last year, I shared a recipe for marinated mimosa eggs with beetroot, which you loved, so I thought I’d share a version with dill pickles! If you’re a fan of pickles like me, you’ll love this recipe!
Kisses xx
- Servings: 4 à 8
- Preparation time: 20 minutes
- Cooking time: 11 minutes
Ingredients
Mimosa Eggs
- 10 eggs
- 1/3 cup (50 g) dill pickles
- 1 tablespoon (15 ml) pickle juice
- 3 tablespoons (45 ml) mayonnaise
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) baking powder
- 1 small clove garlic, minced
- 1/4 teaspoon (1.25 ml) salt
- 3 tablespoons (45 ml) finely chopped fresh dill
Toppings
- 1 dill pickle, cut into half-moons
- 1 tablespoon (15 ml) coarsely chopped fresh dill
- A few plain or dill pickle chips
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Preparation
Mimosa Eggs
- Cook the eggs in a saucepan of boiling water for 11 minutes. Place the eggs in a bowl of iced water for five minutes. Peel the eggs. Set aside.
- Using a spoon, remove the egg yolks and place them in a narrow container with the other ingredients. Use a blender attachment to blend the mixture until smooth.
- Transfer the yolk mixture to a Ziploc bag. Cut a corner off the bottom of the bag and use it to fill each egg half with the mixture.
- Garnish each egg with a slice of gherkin, a sprig of dill and a crisp.
