Oeufs Mimosa (French Devilled Eggs)

Halved boiled eggs filled with a smooth mayonnaise and Dijon yolk mixture, topped with grated yolk to resemble mimosa blossom.

TIME BREAKDOWN
Prep: 25 min
Cook: 10 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 6 large eggs
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tbsp finely chopped fresh chives, plus extra to serve
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • Pinch of paprika
  • Salt and white pepper to taste

Method

  1. Lower the eggs into a pan of boiling water and cook for 10 minutes. Cool in iced water for 10 minutes, then peel.

  2. Halve the eggs lengthways and carefully scoop out the yolks into a bowl, keeping the whites intact.

  3. Set aside 2 of the yolk halves. Mash the remaining yolks with the mayonnaise, mustard and vinegar until smooth, then stir in the chives and parsley. Season with salt and white pepper.

  4. Spoon or pipe the mixture back into the egg whites.

  5. Press the reserved yolks through a fine sieve over the filled eggs to make a golden mimosa topping. Dust with paprika and chives, then chill for 30 minutes before serving.