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Hard-boiled egg halves stuffed with a creamy and flavorful mixture. Topped with fluffy egg yolks similar to mimosa flowers. Oeufs Mimosa or French-style Deviled Eggs are a popular starter perfect for brunches.
- 6 eggs
- 3 tbsp mayonnaise
- 3 tsp Dijon mustard
- 1 tbsp white vinegar
- 1/8 tsp salt
- 1/8 tsp crushed black pepper
- 1 tbsp finely chopped parsley
- 1/2 tsp paprika powder
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To begin, hard boil the eggs. Cut them lengthwise and remove the yolks into a bowl. Keep aside.
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Pass the yolks through a strainer for a fluffy texture. Save some for garnish.
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In another bowl, mix together mayonnaise, Dijon mustard, vinegar, salt, pepper, and finely chopped parsley.
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Add egg yolks to this mixture. Mix well until nice and smooth.
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Add this mixture to a piping bag. Pipe them back into the egg-white halves shells. Or you can use a spoon.
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Sprinkle some of the fluffy egg yolks on top. Garnish with parsley and paprika.
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Oeufs Mimosa or French-style Deviled Eggs are ready to enjoy.
- Ensure the parsley is very finely chopped or it might get stuck in the icing bag nozzle.
- Traditionally Oeufs Mimosa uses fresh parsley but you can experiment with fresh or dry herbs of your choice.
- Adding boiled eggs immediately to ice water makes them easy to peel and also avoids yolks from getting overcooked.
- On average, it takes 10-12 minutes to hard boil an egg.
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