Oeufs Mimosa (French-Style Deviled Eggs) Recipe

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Hard-boiled egg halves stuffed with a creamy and flavorful mixture. Topped with fluffy egg yolks similar to mimosa flowers. Oeufs Mimosa or French-style Deviled Eggs are a popular starter perfect for brunches.

6 eggs
3 tbsp mayonnaise
3 tsp Dijon mustard
1 tbsp white vinegar
1/8 tsp salt
1/8 tsp crushed black pepper
1 tbsp finely chopped parsley
1/2 tsp paprika powder

To begin, hard boil the eggs. Cut them lengthwise and remove the yolks into a bowl. Keep aside.
Pass the yolks through a strainer for a fluffy texture. Save some for garnish.
In another bowl, mix together mayonnaise, Dijon mustard, vinegar, salt, pepper, and finely chopped parsley.
Add egg yolks to this mixture. Mix well until nice and smooth.
Add this mixture to a piping bag. Pipe them back into the egg-white halves shells. Or you can use a spoon.
Sprinkle some of the fluffy egg yolks on top. Garnish with parsley and paprika.
Oeufs Mimosa or French-style Deviled Eggs are ready to enjoy.

Ensure the parsley is very finely chopped or it might get stuck in the icing bag nozzle.
Traditionally Oeufs Mimosa uses fresh parsley but you can experiment with fresh or dry herbs of your choice.
Adding boiled eggs immediately to ice water makes them easy to peel and also avoids yolks from getting overcooked.
On average, it takes 10-12 minutes to hard boil an egg.

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