This Recipe includes
Main ingredients:
| Eggs |
| Mayonnaise |
| Dijon mustard |
Spices, herbs and flavoring ingredients:
| Thyme |
| Olive oil |
| Lemon juice |
| Salt and pepper |
Why we love it
Oeufs mimosa have been a staple of French cuisine for generations. Their popularity can be traced back to centuries, where boiled eggs were often served with a bit of spice in them to add a lot of flavor.
Known as “deviled eggs” in English, eggs mimosa is a simple dish made with hard-boiled eggs stuffed with a creamy, tangy filling.
In France they are typically served as an appetizer or starter, but you can also serve it alongside a simple salad and crusty bread for a light and satisfying meal. And if you are looking for a snack, you can prepare these eggs mimosa and keep them in a container for a quick and easy snack on the go.
What to serve with it?
Eggs mimosa is usually served as an appetizer in France, and can be served with any type of main meal. Try a pork loin roast or with a side dish like this mushroom and potato gratin.
Can you prepare it in advance?
Eggs mimosa keeps quite well in the fridge, and can be served warm or cold. I would recommend keeping the mayonnaise mixture separately from the eggs however.
Let it cool, and then place in an airtight glass container in the fridge, and it should last a few days. When ready to serve, just assemble the eggs and mixture and you can choose to heat it in the microwave for 30 seconds if you wish.
Similar recipes
- Cheesy Potato Scrambled eggs
- French Egg Muffins Recipe (Oeufs au four)
- Gougeres with cheese
- Eggs in tomato sauce (Oeufs à la tomates)
Eggs Mimosa (Deviled eggs)
Equipment
Ingredients
- 8 eggs
- 3 tablespoons of mayonnaise
- 1 teaspoon of dijon mustard
- 2 teaspoons of dried thyme
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- Pinch of salt and pepper
Instructions
- Boil the eggs for 10 minutes, until they are hard boiled. Place the eggs in a pot with an inch of cold water. Bring the water to a boil, and let the eggs cook for 10 minutes. After ten minutes, carefully place the eggs in cold water to stop the cooking process.
- Peel the shells off all of the eggs.
- Cut each egg lengthwise so that each half can sit by itself flat on a plate.
- Take the cooked yellow yolks out of each egg white and place in a bowl.
- Mix the cooked egg yolks with the mayonnaise, mustard, herbs and spices. Blend it well so that the mixture is smooth. (Add more mayonnaise if necessary.)
- Using two teaspoons, gently scoop the egg yolk mixture to form small balls and place in each egg white half.
- Garnish with a pinch of extra thyme and serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt!
