"Eggs Mimosa" (Deviled eggs), cute appetizer

This recipe is called "Mimosa eggs" (oeufs mimosa in French), probably because the egg yolk gives the mimosa color to your plate. You probably know it better as Deviled eggs. This appetizer is one of the easiest existing and you need a minimal number of ingredients to prepare it. I usually serve the Mimosa eggs atop a Belgian endives salad because I like the way the egg tastes with endive but any type of salad works.

Serves 2
Preparation: 10 minutes
Cooking time: 12 minutes
Difficulty: *

Ingredients:
- 2 eggs
- 1 tablespoon regular mayonnaise or Vegenaise (vegetarian mayonnaise, without eggs)
- salad: Belgian endives, red and green oak salad, spinach salad, or any other salad you like
- paprika (optional)

Boil the eggs for about 10 to 12 minutes. The egg yolks need to be hard.
Let them cool and divide them in two, lengthwise.
Remove the egg yolks and set aside. Fill the holes of the egg whites with mayonnaise and crumble the egg yolks on top of the mayonnaise. You can also divide the yolks in two and place them directly on top, without crumbling them.

Prepare your salad and lay it in your plates. Place the eggs on top and sprinkle paprika over the eggs.
Serve right away.