Oeufs Mimosa (French Devilled Eggs)
Why this recipe works
- Smooth, creamy filling: Mashing the yolks finely before whisking helps the mayonnaise and mustard form a soft, cohesive filling.
- Clean, tangy balance: Dijon mustard and lemon cut through the richness of the yolks and mayonnaise without overpowering the eggs.
- Easy to prepare ahead: The eggs can be assembled in advance and kept chilled, making them practical for appetisers and sharing platters.
Get the most out of this recipe
Timing notes
- Cool the eggs fully: Completely cooled eggs are easier to peel cleanly and give a firmer white for filling.
- Chill before serving if possible: A short chill helps the filling settle and gives the eggs a fresher, neater finish.
- Serve safely: Keep the eggs chilled until needed and avoid leaving them at room temperature for longer than 2 hours.
Texture tips
- For a smoother filling: Mash the yolks until very fine before adding the mayonnaise, then whisk until no dry yolk remains.
- Avoid chalky yolks: Simmer gently rather than boiling hard, then cool the eggs promptly to keep the yolks tender.
Ingredient notes
- Use Dijon for the right sharpness: Dijon mustard gives the filling a clean French-style tang; milder mustards will make the flavour softer.
- Adjust the lemon carefully: Add lemon juice gradually and taste as you go so the filling stays bright rather than sharp.
- Fresh herbs matter: Fresh chives bring a gentle onion note and a cleaner finish than dried herbs.
Make-ahead tips
- Make ahead for entertaining: Assemble the eggs earlier in the day and store them covered in the fridge until serving.
- For the neatest finish: If appearance matters, keep the whites and filling separate, then pipe or spoon the filling in shortly before serving.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce to a gentle simmer and cook for 10 minutes. Drain and cool under cold running water until completely cool.
- Peel the eggs and halve them lengthways. Lift out the yolks into a mixing bowl and set the whites on a plate. Mash the yolks until fine.
- Add the mayonnaise, Dijon mustard, a squeeze of lemon juice, the fine sea salt and black pepper to the yolks. Whisk until smooth and creamy, adding a little more lemon juice to taste. Stir in most of the chives, reserving a pinch for finishing.
- Spoon the filling into the egg whites, or pipe it in for a neater finish. Dust lightly with sweet paprika and scatter over the reserved chives. Chill for 5 minutes before serving if you have time.
Recipe notes
Tips
- For clean halves, slice the eggs with a sharp knife wiped between cuts.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs where available and ensure the eggs are fully hard-boiled.
Substitutions
- Replace Fresh chives with fresh parsley for a slightly greener, more herb-forward finish.
- Replace Sweet paprika with smoked paprika for a deeper, smoky note.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. Serve chilled, or let stand at room temperature for 10 minutes before serving; do not leave out for more than 2 hours.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs
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