Oeffs Mimosa are an elegant, flavorful presentation of hard boiled eggs stuffed with tuna and capers, presented on endive leaves. It originates in the Provence region of southern France.
It’s simple to make and needs only a few ingredients.
Ingredients:
- 6 eggs
- 5 oz can of tuna, preferably top quality packed in olive oil
- 3 tbsp mayonnaise, best available
- 2 tsp capers (or more), salt packed is more flavorful but not widely available
- 1 head of endive (belgian lettuce)
- salt, black pepper
Hard boil the eggs- 9 or so minutes in boiling water or your preferred method. If overcooked, the yoilks can turn dull or even greyish; a bold golden hue is much more visually attractive. Slice the eggs in half lengthwise and separate the yolks. Grate the yolks or mash them finely with a fork.
Drain the oil from the tuna. If using salt-packed capers, soak them in a little cool water for a few minutes to reduce the salt. Mix the tuna, mayo, and capers in a mixing bowl. Stir in most of the yolks, reserving enough to sprinkle on top as an accent.
Taste the mixture and season with with salt/pepper as preferred.
Select the endive leaves that are most colorful and stiff. Rest each egg half on a leaf on an attractive platter. Spoon the tuna mixture into each egg half so that it heaps over. Sprinkle each mound with some of the reserved egg yolk.
If not serving immediately, cover with plastic wrap to keep air out and refrigerate if possible.
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