Are you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean, and simple ingredients that sing spring. Asparagus, eggs, and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Elegant, light, and healthy, this is an all-day salad; it’s good not only for brunch, but also for lunch and dinner.
Quartered and grated hard-boiled eggs add a touch of bright yellow to this vibrant salad.(Africa Studio/Shutterstock)
In this recipe, hard-cooked eggs are quartered and grated. Eggs mimosa is a French culinary term for grated or sieved hard-cooked eggs. It’s aptly named for the brilliant yellow mimosa flowers that bloom in spring and share the same sunny color as the crumbled egg yolks. Typically, the crumbled eggs are showered over toasts and salads or used as an ingredient in deviled eggs….