The Mimosa flowers in February and its arrival in Provence and Corsica means that Winter has ended.
The eggs mimosa, on the other hand, can be eaten all year round and make a delicious and easy starter, their cheerful colour brightening up any table.
I usually serve one whole egg per person, in two halves, but you may wish to serve two, making it a main course.
This time, I have decided to put the egg halves on a bed of grated carrots, seasoned with lemon juice and a little olive oil.
4 medium size hard-boiled eggs, shelled and cooled
1 tablespoon mayonnaise
1 tablespoon capers
Black olives to decorate
1. Cut the eggs in half and scoop out the yolk delicately with a teaspoon.
Reserve in a cool dish.
2. Keep a third of the egg yolk . Add the capers and mayonnaise to the rest and mix with a fork.
3. Start filling the egg halves with most of the mixture.
3. Put the remainder of the egg yolk through a piping cone with a fine nozzle and decorate the top. It will resemble the mimosa flowers. Add the olives to decorate.
4. Leave in the fridge for 1hour before serving.
Serve with a cool rosé wine.
Any remaining mixture will make a delicious dip for raw vegetables.
Alternatively, you can fill raw tomatoes with it, having scooped out most of the tomato flesh.