Devil Eggs Sandwiches

Hello friends,

Who here loves appetizers? Yes, I know you’re going to say you do! And so do I! Perfect! 😉 So today, I’m bringing you a traditional recipe, revisited with a Casserole & Chocolat twist!

Here are my triangle sandwiches with mimosa egg and cucumber.

We all think of bistros that serve a good veal blanquette, a delicious beef bourguignon, or even a Lorraine hotpot. Quite often, among the starters, you’ll find a slice of country pâté and the famous mimosa eggs!

A staple of French cuisine, mimosa eggs are hard-boiled eggs filled with a mixture of yolk and mayonnaise, then sprinkled with finely crumbled yolk to resemble the mimosa flower, along with parsley, chives, or other fresh herbs.

The origins of mimosa eggs are quite old. In fact, as early as ancient Rome, peeled eggs cut into quarters were drizzled with sauce before being served. However, the modern version of mimosa eggs is believed to have originated in medieval Andalusia.

It was in his treatise “The Art of Cooking,” a ten-volume work compiled at the end of the 4th century, that the Roman author Marcus Gavius Apicius mentioned stuffed eggs. In Apicius’s recipe, the yolks were flavored with marjoram, saffron, crushed cloves, and cheese. The eggs were then reassembled, grilled, and served with vinegar. (source 196Flavors)

Since then, the recipe has evolved into what we know today. You might think this dish is outdated, but I see two great reasons to share it with you here: first, it’s a classic French dish—simple, traditional, and delicious. Because yes, egg mayo is amazing! Secondly, my version of triangle sandwiches with mimosa egg and cucumber brings a modern, original twist with a hint of British flair! Can’t you just picture yourself enjoying these during an English-style tea time?

I love the sandwich format—it’s easy to eat. The thinly sliced cucumber, cut with a mandoline, adds crunch, freshness, and a modern touch.

The cherry on top? These triangle sandwiches with mimosa egg and cucumber are incredibly easy to make and can even be prepared the day before. They’re a great addition to your appetizers, brunches, or buffets when hosting family and friends. And finally, they’re budget-friendly! Convinced yet?

Essential utensils:

A saucepan,

A cutting board,

A good paring knife,

A large bowl,

And a mandoline.

If you don’t have a mandoline, a sharp knife will do just fine.

So, shall we get started on my triangle sandwiches with mimosa egg and cucumber? Let’s put on that apron!

The recipe, Chef!

Print Recipe

Devil Eggs Sandwiches

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apéro – française

Serves: 24 pces Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 8 min

Ingredients

• Mayonnaise
• 1 egg yolk
• 1 tsp mustard
• 20 cl sunflower oil
• 1 tbsp wine vinegar
• 1 tsp maple syrup (optional)
• Salt
• Pepper
• Sandwich
• 6 eggs
• 4 chive stalks
• 12 slices of bread
• 50 g cream cheese
• 1/2 cucumber

Instructions

Mayonnaise

1

Combine the egg yolk and mustard in a bowl.

2

Start whisking with an electric whisk.

3

Pour the oil little by little.

4

Once the mayonnaise is firm enough, add the vinegar and maple syrup.

5

Season with salt and pepper.

6

Set aside in your fridge.

Sandwich

7

Cook the eggs for 8 minutes into boiling water.

8

Peel them, place the egg yolks in a bowl.

9

Crush them wit a fork, add the mayonnaise and combine.

10

Chop the egg whites with a knife into small bits. Add to the previous mixture.

11

Add the chopped chive.

12

Spread on 6 slices of bread.

13

Spread the cream cheese on the other 6 slices.

14

Place the cucumber sut in thin slices on the cream cheese layer.

15

Place a slice of bread with cream cheese and cucumber on top of one with the egg mixture.

16

Cut in half or quarter.

17

Set aside in your fridge until serving.