Easy Eggs Mimosa or Oeufs Mimosa

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This beautiful simple appetizer is the French version of Deviled Eggs. It is a real pleaser to all eggs lovers and everybody else.
Variations over Eggs Mimosa are so many, some simple some more sophisticated always a success.
The name comes from the original version recipe, were the small crumbles of hard boiled egg yolks
looks like a mimosa and was used in the past as decor for appetizers and meats.


Ingredients: yield 6 servings

  • 6 eggs, boiled, peeled
  • 1/2 cup of mayo
  • salt and pepper
  • few capers


  • 1 egg yolk
  • 1 good teaspoon mustard
  • 1/2 to 1 cup of olive oil
  • salt and pepper
  • 1 teaspoon of lemon juice

How you make it:

  • Boil the eggs 10 minutes, with a white drop of vinegar, reserve to cool. Split the eggs in half, empty the yolks with a teaspoon, reserve the whites. In a bowl reduce egg yolks to crumbles. In a blender, add egg yolk, mustard, pulse 5/6 times, add oil slowly, pulsing constantly.
  • Sprinkle the lemon juice, salt and pepper (a dash) to taste, fill the whites with mixture, refrigerate covered till serving time.
  • When mixing with mayo, you can add, tuna, salmon, crab. Serve cold with capers.


0 comments on “Easy Eggs Mimosa or Oeufs Mimosa

  1. I am lokiong for that EXACT poacher! So many silicone ones are very very tacky. Where did your mom get it?

    • Hi! I just use a porcelain oven safe dish, filled loosely with water and set the ramequins with eggs in it (up to half level), see recipe ,and that does it!- It is the best French so easy way to do it, you do not need anything else….. Good luck…

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