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Eggs mimosa, pickled carrots and shaved Gruyère AOP

Printable version PDF file

Serves 4


45 min

15 min


  • 6 hard-boiled eggs
  • 200g shaved Gruyère AOP (cut the block of cheese using a vegetable peeler)
  • 100g mayonnaise
  • 100g pickled carrots
  • Juice of 1 lemon
  • 1 bunch of parsley and chives, chopped
  • Salt and pepper


Cut the hard-boiled eggs in half lengthwise.

Carefully remove the yolks. 

Mix the yolks, mayonnaise, lemon juice and chopped herbs.

Once the stuffing is creamy, adjust the seasoning.

Spoon or pipe the stuffing into the egg whites.

Scatter the Gruyère AOP shavings over the eggs and arrange the pickled carrot around them.


Tip: Serve the eggs with a salad.