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–+ servings

Mimosa Eggs (French Deviled Eggs)

Appetizer, Appetizers & Snacks, Snack
Hard-boiled eggs filled with their own yolks whipped with mayonnaise and mustard until creamy, then topped with a dusting of grated yolk that looks like golden mimosa flowers. The filling is smooth and rich with a sharp mustard tang that stops it being too heavy, whilst the whites are firm and slightly springy. They're creamy, tangy, savory, and surprisingly moreish, the French apéritif that never goes out of style. Simple, elegant, and they taste like spring sunshine looks.
Mimosa Eggs (French Deviled Eggs) recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients 

  • 8 eggs
  • 6 tbsp mayonnaise homemade or good quality
  • 4 tsp Dijon mustard Dijon
  • 2 tsp white wine vinegar
  • 2 shallot very finely minced
  • 1 handful parsley finely chopped
  • 1 handful chives finely chopped
  • salt and black pepper

Equipment

Instructions

1. Cook the eggs

  1. Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then lower the heat and simmer for 10 minutes . Transfer straight into cold water to cool completely before peeling.

2. Prepare the eggs

  1. Peel the eggs gently. Cut each one in half lengthways. Scoop out the yolks into a mixing bowl and set the whites on a platter.

3. Make the filling

  1. Reserve about a quarter of the yolks for the mimosa garnish. Mash the rest well with a fork, then mix with 6 tablespoons mayonnaise, Dijon mustard, white wine vinegar, shallots, very finely minced, most of the 2 tablespoons fresh parsley, finely chopped and 2 tablespoons fresh chives, finely snipped, plus salt and pepper to taste. Work it until smooth, no lumps.

4. Fill the whites

  1. Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly above the rim.

5. Mimosa finish

  1. Press the reserved yolks through a fine sieve, or crumble them finely with your fingers, over the filled eggs until they're dusted like mimosa flowers. Finish with scattering over the remaining herbs.

6. Serve

  1. Chill in the fridge for 30 minutes if possible. Serve cold as a starter or apéro.

Notes

  • Sieving the reserved yolks gives you a finer, more feathery mimosa effect than crumbling, worth the extra minute.
  • Add a little minced cornichon or capers to the filling for a punchier, more bistro-style result.
  • Homemade mayonnaise gives unbeatable richness, but good shop-bought is perfectly fine.
  • Make ahead: fill and refrigerate up to 2 hours in advance. Add the mimosa garnish just before serving so it stays fluffy.