Looking for a delicious and elegant eggs mimosa recipe? Look no further! These French deviled eggs are perfect for any occasion. They are simple to make, but look and taste like you spent hours in the kitchen. Give them a try today and impress your friends and family with this tasty French dish.
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Eggs mimosa, called oeufs mimosa in French, are essentially deviled eggs that are stuffed with a filling using only part of the eggs yolks. The remaining yolks are grated over the top of the stuffed eggs.
This creates a bright and fluffy look, reminiscent of a mimosa flower. Hence the name.
Why This Recipe Works
The key to this recipe is the filling. It uses classic French It’s simple but packs a lot of flavors. However, if you aren't a fan of mustard you might be better off with our deviled eggs recipe made without mustard.
With this recipe we are only using part of the yolks, the filling stays nice and fluffy. Therefore adding too many items like tuna or artichokes (common in many American versions of this recipe) defeats the purpose of the original dish.
Another thing that makes these eggs mimosa stand out is the presentation. It is show-stopping on a brunch buffet.
If you don't have champagne vinegar good substitutes include white wine vinegar or apple cider vinegar.
Tarragon is a very French herb. And I personally love it. But if you prefer you can use any type of fresh herbs that you like. Dill, chives, or basil would be great substitutes, and all pair well with parsley.
See the recipe card for exact quantities.
This recipe follows the standard method for making deviled eggs. I typically slice them in half, creating 20 individual bites. However, if you are feeling fancy you can trim off the tops instead to make 10 standing deviled eggs.
Step 1- Hard Boiled Eggs
Place the eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs by about an inch.
Bring the water to a boil over medium-high heat. Once the water has come to a boil, remove the pan from the heat and cover. Let it sit for 12 minutes.
Drain the eggs and place them in an ice bath for a few minutes to stop the cooking process.
Step 2- Peel the Eggs
Shell the eggs by gently tapping them on a hard surface and rolling them between your hands. The shell should come off easily.
You can rinse them off and pat them dry to ensure all the pieces are off.
Cut the eggs in half lengthwise. Remove the yolks, place 6 yolks in a bowl, and set 4 yolks to the side.
Step 3- Filling
Mash the yolks with a fork. Mix in the mayonnaise, Dijon mustard, capers, shallots, vinegar, tarragon, parsley, and sugar. Season to taste with salt and pepper.
For the best results roughly chop the capers and make sure your shallots are finely minced.
Step 4- Assemble the Eggs
Spoon the filling into a piping bag fitted with a large tip. Pipe the filling into the center of each egg white. Or use a spoon to fill.
Grate the reserved yolks on top of the filled eggs.
Garnish with microgreens or extra herbs and serve immediately. Egg yolks are traditionally grated using a rotary cheese grater but I use a fine mesh seive.
Simply use a spoon or your fingers to push the egg yolk through and then shake it off onto the eggs.
👩🏻🍳 Expert Tips
-If you are having trouble removing the yolk from the egg white, try using a small spoon or melon baller.
-Make sure your champagne vinegar is at room temperature before adding it to the recipe or it may curdle the mayonnaise.
Boil the eggs and make the filling up to 2 days in advance. Store separately in tightly sealed containers in the fridge. Assemble up to 3 hours before serving but don't add the grated egg yolks or garnishes until serving time.
Leftover eggs will keep for 2 days covered in the fridge but the grated egg yolk will dry out. So we recommend consuming the day you make.
💬Frequently Asked Questions
Eggs mimosa are deviled eggs that are stuffed with a filling using only part of the eggs yolks. They contain herbs, tuna, or diced vegetables. The remaining yolks are grated over the top of the stuffed eggs.
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- 10 eggs
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard melted and cooled
- 1 tablespoon capers roughly chopped
- 1 tablespoon shallots minced
- 1 teaspoon champagne vinegar
- 1 tablespoon fresh tarragon finely chopped
- 1 tablespoon fresh parsley finely chopped
- ⅛ teaspoon black pepper
- Pinch granulated sugar
- microgreens for garnish
- In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.10 eggs
- Peel and halve eggs lengthwise; remove yolks. Set aside 4 of the yolks and transfer the remaining 6 yolks to a mixing bowl. Mash the 6 yolks with a fork until smooth.⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon capers, 1 tablespoon shallots, 1 teaspoon champagne vinegar, 1 tablespoon fresh parsley, ⅛ teaspoon black pepper, Pinch granulated sugar, 1 tablespoon fresh tarragon
- Add the mayonnaise, mustard, capers, shallots, vinegar, herbs, and seasonings to the bowl. Mix until well combined. Season to taste
- Spoon the yolk mixture into whites. Grate the remaining 4 yolks over the assembled eggs and garnish with microgreens.microgreens
- Egg yolks are traditionally grated using a rotary cheese grater but I use a fine-mesh sieve.