Nadia’s Oeufs Mimosa (Deviled Eggs)
Rye, New York & Paris, France
The story:
I am always looking for something fast and easy to make! I realized that it is difficult to find someone who does not like eggs: a hit in my family, (all generations) and always a success when I bring them to small parties…plus you can use your imagination and creativity and change as you wish the recipe!
Who am I?
Originally from France, I recently moved to Rye, NY after living for 40 years in Shore Acres, a wonderful community where I was lucky enough to meet with Laurie who introduced me to yoga.
I cannot thank Laurie enough for sharing so generously her extended knowledge. I enjoy practicing gentle flow and occasionally restorative and keep discovering their endless benefits for mind and body alike.
Oeufs Mimosa or Deviled Eggs
Hard boil the eggs. Cool and peel.
Slice them lengthwise and scoop the yolks in a bowl.
Add mayonnaise, Dijon mustard, a little vinegar, salt and pepper and stir until creamy.
Place back into the egg whites and sprinkle with paprika for color.
The beauty of this recipe is that you can be creative adding anything you want with the yolk like tuna, avocado, smoked salmon, chives etc.…