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Le Chaudron recipe
Œufs mimosa allégés
Light deviled eggs
⏱ 20 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6eggs
3 tbspfromage blanc
1 tspmustard
2 sprigschives
1squeeze of lemon juice
1 pinchpaprika
1 pinchpepper
- 6 eggs
- 3 tbsp fromage blanc
- 1 tsp mustard
- 2 sprigs chives
- 1 squeeze of lemon juice
- 1 pinch paprika
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Put the eggs in a pan of cold water and cook 10 min from the boil to hard-boil them.
- Cool under cold water, peel and carefully halve lengthwise.
- Put the yolks in a bowl and mash with a fork with the fromage blanc and mustard.
- Add the chopped chives, lemon juice and a pinch of pepper and work until smooth.
- Fill the egg white halves generously with the yolk mixture using a teaspoon or piping bag.
- Dust with a little paprika and chill before serving cold as an appetizer.
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