Eggs mimosa, pickled carrots and shaved Gruyère AOP

45' 15'

Ingredients for



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


  1. Cut the hard-boiled eggs in half lengthwise.
  2. Carefully remove the yolks. 
  3. Mix the yolks, mayonnaise, lemon juice and chopped herbs.
  4. Once the stuffing is creamy, adjust the seasoning.
  5. Spoon or pipe the stuffing into the egg whites.
  6. Scatter the Gruyère AOP shavings over the eggs and arrange the pickled carrot around them.
  7. Enjoy!

Delicious to know

Serve the eggs with a salad.