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!

Prep15

Cook10

Total25

Servings

DifficultyEasy

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

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.

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.

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.

Fill the whites

Spoon or pipe the filling back into the white halves, mounding it slightly above the rim.

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.

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.

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