Oeufs Mimosa may be served on a cold buffet, but be sure to garnish with prawns or shrimps in case anyone is allergic to shellfish.
Bring a small saucepan of water to the boil; lower the eggs gradually into the water one by one, bring the water back to the boil and cook for 10 minutes; pour off the water and cover the eggs with cold water. When cold, shell and cut in half lengthways. Sieve the yolks, reserve
Put 1 or 2 cooked shrimps or prawns into each egg white and spoon some egg mayonnaise mixture into each one; round off the top to look like whole eggs. Then thin the remaining mayonnaise with hot water to coating consistency and coat the eggs carefully. Sprinkle with the reserved egg yolk.
Serve on a bed of lettuces and garnish with sprigs of watercress and a few whole shrimps or prawns.
© 1990 Darina Allen. All rights reserved.