Eggs Mimosa (Oeufs mimosa)

This is a variation on deviled eggs. Mimosa is a tiny yellow flower. Forcing the yolks through a garlic press or through the fine screen of the cheese grater over the plate garnished with lettuce will more than bury the white shells filled with mayonnaise giving a miniature meadow at the table.

Hard-boil eggs (see discussion and method), shell and then cut in half lengthwise. Fill halves with mayonnaise and place on a serving tray generously garnished with lettuce leaves. Run yokes through garlic press or fine screen of the cheese grater over the tray. Sprinkle with fresh-ground pepper and/or minute amounts of paprika for color. Serve with sourdough bread.