Sunday, February 4, 2018

Oeufs Mimosa/Indo-French Deviled Eggs

Oeufs Mimosa is a French Deviled Eggs, but Pondicherrians have their own versions of Indo French style Deviled eggs. French Deviled eggs calls for two most important ingredients to dish out this fabulous dish. Yes ' hard boiled eggs, mayonnaise' is a must to make this dangerously addictive starter. Earlier mayonnaise is not that much known in Pondicherry, obviously Pondicherry style of oeuf mimosa calls for thick curd or vinegar which is later replaced by mayonnaise now. Some Pondicherrians add cooked minced prawns or else chopped tomatoes but mine is completely different. This oeufs mimosa makes a prefect starter for a get together or else a fabulous crowd pleaser.

Oeuf Mimosa, Egg Mimosa

You might have noticed that am running this week's theme with a super duper interesting theme, my theme for this week is 'Adapted Cuisine in Different Country'. Am posting Indo French cuisine aka Franco-Pondicherrian cuisine which is very close to my heart. Though this starter is well known in French cuisine, the Indo French style of oeuf mimosa is spiced with a tiny pinch of cumin powder just to add some zing to this Indo French version of Deviled eggs which is usually spiced with pepper powder and salt.

Oeuf Mimosa, Indo French Oeuf Mimosa

8-10 Hard boiled eggs
3tbsp Thick curd/mayonnaise
Salt
Pepper powder
1/4tsp Cumin powder
1tbsp Oil
Lettuce leaves

Cut the hard boiled eggs as two pieces, remove the egg yolks. Keep aside an egg yolk.

Take the remaining egg yolks in a bowl, add the thick curd/mayonnaise, salt, pepper powder, cumin powder, oil. Mix everything well until the mixture turns smooth.

Pondicherry Style Egg Mimosa, Oeuf Mimosa

Stuff this smooth mixture of egg yolks to the egg whites. Place them on a lettuce leaves.

Press the egg yolk with a tea strainer on the top and serve immediately.
BMLogo

10 comments:

vaishali sabnani said... Reply To This Comment

Even though I don’t have eggs , yet I am
Fascinated with the reviled eggs . They have so many versions , right ? This one looks good too .

Srivalli said... Reply To This Comment

Wow what a fantastic recipe Priya, so glad you took this theme and making such authentic dishes...with curds it must taste different right..good one!

Jayashree said... Reply To This Comment

I like all the improvisations that people come up with to adapt a cuisine to their palate. The addition of curd in earlier times sounds interesting.

Sandhiya said... Reply To This Comment

Interesting to know about pondicherry version of deviled eggs. I'm not big fan of mayonnaise, let me try with thick curd. Sounds so addictive.

Harini R said... Reply To This Comment

I am sure egg lovers can appreciate the subtle differences in the varieties of devilled eggs.

Bhawana Singh said... Reply To This Comment

Eggs with curd sound very different? Can we eat these two together? A few days back only husband discovered milk and eggs should not be eaten together.

A new taste with yoke and curd/mayyonize mixture.

Sandhya Ramakrishnan said... Reply To This Comment

Those deviled eggs look marvelous. We have just started eating a little bit of egg and I have not dared to try anything beyond boiled eggs yet. This is something I will try for the boys sometime.

Sapana Behl said... Reply To This Comment

Deviled eggs is surely a treat for egg lovers. Lovely pictures.

Ritu Tangri said... Reply To This Comment

Wow! Now I can make my daughter eat egg yolk as well. She just takes it out of the boiled egg as she feels it to be very dry. Addition of mayo will certainly solve the problem and make it flavorsome

Suma Gandlur said... Reply To This Comment

I am sure egg lovers would appreciate these fusion deviled eggs.