Eggs Mimosa (French-style Deviled eggs)

Served as an appetizer or snack, the French version of deviled eggs (known as eggs mimosa) are always a firm favorite with family and friends.
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This Recipe includes

Main ingredients:

egg Eggs
cream Mayonnaise
mustard Dijon mustard

Spices, herbs and flavoring ingredients:

thyme Thyme
oil Olive oil
lemon Lemon juice
salt and pepper 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

Eggs mimosa

Eggs Mimosa (Deviled eggs)

Nassie Angadi
An easy recipe for eggs mimosa, a French-style deviled eggs that makes a wonderful appetizer or starter.
4.34 from 12 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers and Starters
Cuisine French
Servings 4
Calories 246 kcal


  • 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


  • 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.


Serving: 1gCalories: 246kcalCarbohydrates: 1gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 376mgSodium: 261mgSugar: 1g

Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.

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If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt!

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