Mimosa Eggs (French Deviled Eggs)
Hard-boiled eggs filled with a smooth, creamy mixture of yolk, mayonnaise and Dijon mustard, finished with a dusting of grated yolk that looks like mimosa flowers. The filling is rich and softly tangy, lifted by fresh herbs. Simple, elegant, and perfect for apéro-time!
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
- 1 saucepan
- 1 fork
- 1 piping bag or spoon
Instructions
1. Cook the eggs
- Put the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then lower the heat and simmer for exactly 9 minutes. Transfer straight into cold water and cool completely before peeling.
2. Prepare the eggs
- Peel the eggs gently. Cut each in half lengthways. Scoop the yolks into a mixing bowl and set the whites on your platter.
3. Make the filling
- Reserve about a quarter of the yolks for the garnish. Mash the rest well with a fork, then mix in the mayonnaise, Dijon, vinegar, shallots, most of the parsley and chives, and salt and pepper. Work until smooth, with no lumps.
4. Fill the whites
- Spoon or pipe the filling back into the white halves, mounding it slightly above the rim.
5. Mimosa finish
- Press the reserved yolks through a fine sieve over the filled eggs until they're dusted like mimosa flowers. Scatter over the remaining herbs.
6. Serve
- Chill for 30 minutes if you can. Serve cold, as a starter or for apéro.
Notes
- Sieve the reserved yolks for 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, 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.