A classic and elegant French appetizer featuring hard-boiled eggs filled with a silky, creamy mixture of egg yolks, Dijon mustard, and mayonnaise, then garnished with grated egg yolks that resemble mimosa flowers. Simple, refined, and perfectly designed to impress.
⏱️25 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquickbudget-friendlyfestive
Ingredients
4 pièceseggs
100 mlmayonnaise
1 cuillère à caféDijon mustard
1 cuillère à soupefresh flat parsley
1 pincéesalt
1 pincéewhite pepper
1 pincéesweet paprika
Instructions
1COOKING THE EGGS: Place the eggs in cold salted water and bring to a boil. Cook for 9 to 10 minutes to achieve hard-boiled yolks that are still slightly creamy at the center. Drain the boiling water and immediately cool the eggs under cold running water for 2 minutes, then let them rest in a bowl of cold water to stop the cooking completely.
2PREPARING THE EGG HALVES: Gently peel the cooled eggs by rolling them lightly on the work surface to crack the shell all over, then peel under a stream of cold water. Cut each egg in half lengthwise with a sharp knife. Carefully remove the yolks and reserve the egg whites on a serving platter.
3PREPARING THE FILLING: Place the egg yolks in a bowl and mash them with a fork until you achieve a smooth paste. Gradually add the mayonnaise while mixing well to create a creamy and homogeneous mixture. Incorporate the Dijon mustard, finely chopped fresh parsley, salt, and white pepper. Taste and adjust the seasoning if necessary.
4FILLING THE EGG WHITES: Using a spoon or piping bag, generously fill the cavities of the egg white halves with the creamy filling, forming a slightly domed mound. Work gently to avoid breaking the whites.
5FINISHING AND GARNISHING: Finely grate the remaining egg yolks (or use the yolks from an additional cooked egg) over each filled egg to create a golden mimosa effect. Lightly dust with sweet paprika to enhance the color and presentation. Sprinkle with a touch of fresh chopped parsley if desired.
6SERVING: Serve the eggs mimosa at room temperature or slightly chilled, on a bed of lettuce or arugula for a more elegant presentation. These eggs keep in the refrigerator for a maximum of 24 hours and can be prepared several hours in advance.