French-style Deviled Eggs (Oeufs Mimosa) Recipe
French-style Deviled Eggs, also known as Oeufs Mimosa, are a classic appetizer featuring hard-boiled eggs filled with a creamy, tangy mixture of mayonnaise, Dijon mustard, minced shallots, and fresh herbs. Garnished with paprika and chives, this elegant dish offers a perfect balance of flavors and textures, ideal for parties or light snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Ingredients
Eggs
- 6 large eggs
Filling
- ¼ cup (60g) mayonnaise
- 2 tsp Dijon mustard
- 1 small shallot, peeled and minced
- 1 tsp vinegar (white, champagne, or white wine)
- 1 tbsp chive, minced (+ extra for garnish)
- 1 tbsp flat-leaf parsley, minced
- 1/8 tsp freshly ground black pepper
- 1/8 tsp salt
Garnish
- ½ tsp paprika (hot, sweet, or smoked)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring water to a boil over medium heat, then reduce to a simmer and cook for 10 minutes until hard-boiled. Immediately transfer the eggs to an ice bath to cool and stop cooking.
- Prepare the filling: Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth.
- Mix the filling: To the mashed yolks, add mayonnaise, Dijon mustard, minced shallot, vinegar, minced chives, parsley, salt, and black pepper. Stir until all ingredients are well combined and creamy.
- Fill the egg whites: Use a spoon or a piping bag to evenly fill each egg white half with the yolk mixture.
- Garnish and serve: Sprinkle paprika over the filled eggs and garnish with extra minced chives. Serve chilled as an appetizer or snack.
Notes
- Use fresh eggs for easier peeling after boiling.
- May substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust vinegar type to preference for different flavor profiles.
- For a spicier twist, use hot paprika or add a pinch of cayenne pepper.
- Prepare eggs a day in advance and refrigerate covered to enhance flavors.
