Eggs Mimosa (French Deviled Eggs – Oeufs Mimosa Recipe)
A classic French favorite, these eggs mimosa are creamy, delicate, and finished with their signature fluffy yolk topping.
Servings 6
Calories 210kcal
Cost $2.60
Ingredients
- 6 eggs
- 2 to 3 tbsp mayonnaise
- Fresh parsley or chives (optional)
- Salt and pepper
- Optional: anchovy fillets, tuna (or tuna mixed with tomato sauce)
Instructions
- Bring a pot of water to a boil and cook the eggs for 10 minutes. Transfer them to cold water, then peel them.
- Cut the eggs in half lengthwise. Carefully remove the yolks and divide them into two separate bowls (half for the filling, the other half for the “mimosa” topping).
- In one bowl, add the mayonnaise. Season with salt and pepper, then mash everything together with a fork until smooth. You can also add tuna (or tuna in tomato sauce) and mix well.
- Fill the egg whites with this mixture. If you like, you can place a small piece of anchovy in each egg white before filling.
- Place the remaining yolks (from the second bowl) into a fine sieve and press them through to create the signature “mimosa” texture. Sprinkle evenly over the filled eggs once they are arranged on a serving plate.
- Garnish with chopped parsley (or chives) if desired, and keep refrigerated until ready to serve.