Mimosa here does not mean the popular sparkling wine-based brunch drink. It refers to a method of sieving hard boiled egg yolks over a dish to create a look reminiscent of mimosa flowers. Eggs Mimosa is also another name for deviled eggs. The sieved yolks add color, elegance and a nice protein hit to green beans. The whites are also finely chopped and added to this dish. I don’t recommend sieving the whites–messy.
4 c or so green beans, tipped (tailed if you like)
1 T white wine vinegar, or other mild vinegar
3 T extra-virgin olive oil
1 clove garlic, peeled and crushed
1 t brown (stoneground) mustard, or other mustard
salt and pepper, to taste
3 – 4 hard boiled eggs, peeled, whites separated from yolks
fresh chopped dill or other herb, for garnish, optional
1. Cook beans. Steam, boil, roast. A bit of crunch in the beans is desirable, but go with your preference. Drain or remove from oven and arrange on a serving platter.
2. Meanwhile whisk together vinegar, olive oil, garlic, mustard, salt, and pepper. Allow to sit while beans cook. When the beans are on the serving platter, pour dressing over them. Remove garlic if you like, otherwise tell your diners of its presence.
3. Chop egg whites. Sprinkle over dressed beans. Put yolks in a fine mesh sieve and push them through with a wooden spoon or other suitable kitchen utensil all over the green beans. Garnish with fresh herb, if using.