For this recipe we use an. Have you ever heard anything of eggs mimosa? This appetizer is not that popular in Europe, but it enjoys popularity in France.

Ingredients of Eggs mimosa with artichoke tapenade

  1. You need 6 of eggs, hard boiled.
  2. Prepare 3/4 cup of chopped artichoke hearts (from about 1/2 14-ounce can artichokes hearts in water, drained).
  3. You need 1/2 teaspoon of capers, drained.
  4. It's 4 of pitted green olives, chopped.
  5. It's 1 teaspoon of minced chives or green onion greens, packed.
  6. It's 1 teaspoon of chopped fresh tarragon and/or parsley, packed.
  7. It's 2 Tbsp of mayonnaise.
  8. Prepare 2 Tbsp of grated Parmesan cheese, packed.
  9. Prepare 1/8 teaspoon of ground black pepper.
  10. You need Sprigs of baby spinach for garnish.

Eggs mimosa with artichoke tapenade step by step

  1. Cut the eggs in half lengthwise, remove the yolks and place in a bowl. Place the whites on a serving platter..
  2. In a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley, by pulsing a few times..
  3. In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper..
  4. Use a spoon to carefully stuff each egg white half with the artichoke tapenade..
  5. Using the fine holes of a box grater, a microplane grater, or (preferably) a rotary cheese grater, gently grate the egg yolks over the entire platter..
  6. Garnish with baby lettuce to serve..

Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks. These fun Easter egg dyeing techniques are perfect for the kid in you. Check out our egg dyeing and decorating ideas, including clever ideas for coloring Easter eggs and easy embellishments. annbo > Quickies > Eggs Mimosa with Artichoke Tapenade. Roast Turkey Sandwich with Artichoke Tapenade, Caramelized Onions and. This lower-fat tapenade is a rich spread for crackers and bread that uses artichokes to replace some of the kalamata olives, pine nuts, and oil usually used in tapenade.

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