Huevos Mimosa rellenos de mejillones en escabeche 
Deviled Eggs Stuffed with Pickled Mussels
Deviled eggs are a dish made with hard-boiled eggs seasoned with various ingredients. They are commonly filled with a variety of contents, ranging from fish to pickles and sauces like mayonnaise or ketchup. Generally, this dish is served with accompaniments and is known by various names. In French cuisine, they are called œuf mimosa or "Mimosa Eggs."
Deviled Eggs Stuffed with Pickled Mussels
Deviled eggs are a dish made with hard-boiled eggs seasoned with various ingredients. They are commonly filled with a variety of contents, ranging from fish to pickles and sauces like mayonnaise or ketchup. Generally, this dish is served with accompaniments and is known by various names. In French cuisine, they are called œuf mimosa or "Mimosa Eggs."
Cooking Instructions
- 1
Boil the eggs. Once the water reaches a boil, cook for 10 minutes, then they will be ready.
- 2
After the time is up, remove and cool them, which will make peeling easier.
- 3
Meanwhile, finely chop the mussels.
- 4
Once the eggs are cool, cut them in half and remove the yolks, adding them to the chopped mussels.
- 5
Make a béchamel sauce by melting the butter in a saucepan with a little olive oil. Add the flour and stir until dissolved.
- 6
Add enough milk to create a creamy texture, sprinkle with nutmeg and salt, and finally, add the pickling liquid from the mussels. Mix well.
- 7
Add part of the béchamel to the mussel and yolk mixture to help bind it. Mash everything with a fork until the filling is well mixed.
- 8
Fill each egg half with the mixture until all are filled.
- 9
Pour the remaining béchamel over the eggs, sprinkle with thyme, grate cheese on top, and place the tray in the oven. Broil until golden brown.
- 10
Once golden, remove from the oven, let them cool down, and enjoy.
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