Skip to main content

Egg Mimosa filled with Norwegian Red King Crab Aioli

Need an easy starter, or perhaps some fancy finger food for a party? Egg mimosa filled with Norwegian red king crab aioli is a perfect little mouthful!

Cooking time20-30 min
Difficulty levelEasy




  • Fragrance the oil by adding whole garlic pieces into the pan with the vegetable oil. Cook the garlic until they turn gold.
  • Cool both the oil and the garlic and remove the garlic from the oil.
  • Place the Dijon mustard, lemon juice, egg yolk, and minced garlic in a bowl and season with salt and pepper. Then, make the aioli by whisking strongly as you pour the garlic oil.


  • Cut the boiled egg in half and separate the yolk and the egg-whites. Carefully push the yolk down on a strainer and dice the egg whites from two eggs. Keep the rest of the egg whites whole for plating the food.
  • Mix the aioli, boiled-egg yolk, and cooked Norwegian red king crab meat. Season the mixture with salt, peppers, and lemon juice.
  • Stuff the Norwegian red king crab-mayonnaise from in the halved egg white.
  • Sprinkle it with the diced egg whites and the strained egg yolk. Complete the dish by sprinkling with pimiento spice.