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 moorish, the French apéritif that never goes out of style. Simple, elegant, and they taste like spring sunshine looks.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 2

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Ingredients  

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• 1 egg
• 1 tbsp mayonnaise homemade or good quality
• 2 tsp mustard Dijon
• 1 tsp white wine vinegar
• 1 shallot
• 1 handful parsley
• 1 handful chives
• salt and black pepper

Equipment

• 1 saucepan
• 1 mixing bowl
• 1 fork
• 1 piping bag or spoon

Instructions

1. 1. Cook the eggs

   Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then lower heat and simmer for 10 minutes. Remove the eggs straight into cold water to cool.
2. 2. Prepare the eggs

   Peel the eggs gently. Cut each one in half lengthways. Remove the yolks and set the whites on a platter.
3. 3. Make the filling

   Mash the yolks with a fork. Reserve a little for garnish. Mix the rest with mayonnaise, mustard, vinegar, shallot, herbs (if using), salt and pepper until smooth.
4. 4. Fill the whites

   Spoon or pipe the yolk mixture back into the egg white halves.
5. 5. Mimosa finish

   Grate or crumble the reserved yolk over the filled eggs until they’re dusted like mimosa flowers. Add a pinch of paprika and scatter some extra herbs.
6. 6. Serve

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

Notes

• The mimosa finish is iconic, think golden pollen on a spring flower.
• Try adding a little minced cornichon or capers to the mixture for a punchier, more bistro-style filling.
• Homemade mayonnaise gives unbeatable richness, but shop-bought is just fine.

About this recipe

Oeufs mimosa, the French take on deviled eggs, holds a special place in the heart of traditional French home cooking and gatherings. The name mimosa comes from the visual effect of the grated yolks sprinkled on top, resembling the bright yellow mimosa blossoms that signal the arrival of spring across France. Light, bright, and elegantly simple, these eggs are a staple starter at family meals, picnics, and especially during Easter celebrations, when they bring a welcome touch of sunshine to the table.

These eggs are traditionally served as a chic but simple apéritif or starter and are linked closely to festive occasions such as Easter and springtime brunches. In France, eggs symbolize rebirth and renewal, which ties beautifully to their presence on celebratory tables, especially around Easter when beautifully leftover. Eggs used are typically fresh, free-range, large hen eggs to ensure richness and texture, though some families get creative with quail eggs for bite-size variations.