Oeuf Mimosa

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Oeuf Mimosa

Oeuf Mimosa, often referred to as Deviled Eggs, is a delightful French appetizer that brings a touch of elegance to any gathering. This dish features hard-boiled eggs, their yolks transformed into a creamy, zesty filling with a hint of Dijon mustard and a whisper of paprika. The result is a beautiful blend of flavors and textures that tantalize the palate, making them a favorite at picnics, brunches, and festive occasions. With roots tracing back to the 18th century, these eggs have evolved through generations, becoming a staple in both French and American cuisine.

Servings: 6

Ingredients

  • Eggs (6 large)
  • Mayonnaise (1/4 cup)
  • Dijon mustard (1 tablespoon)
  • Salt (1/4 teaspoon)
  • Black pepper (1/4 teaspoon)
  • Chives (1 tablespoon, finely chopped (for garnish))
  • Paprika (1/2 teaspoon (for garnish))

Instructions

  1. Place the eggs in a pot and cover them with cold water, ensuring there's about an inch of water above the eggs.
  2. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.
  3. Once cooked, drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes.
  4. Gently peel the eggs under running water to help remove the shell easily. Cut each egg in half lengthwise.
  5. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
  6. Add the mayonnaise, Dijon mustard, salt, and black pepper to the yolks. Mash the mixture together until it is smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the hollowed egg whites.
  8. Sprinkle the filled eggs with paprika and garnish with finely chopped chives for a pop of color and flavor.
  9. Serve chilled or at room temperature.

Dietary Information

Servings: 6 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 110 • Fat: 9g • Carbs: 1g • Protein: 6g • Sodium: 160mg • Sugar: 0g