You can’t beat this deviled eggs recipe for its perfect blend of creamy and tangy flavors, which always gets rave reviews at gatherings. I love how easy it is to whip up these bite-sized delights that are as sophisticated as they are nostalgic, making me the unofficial star of any party.
I adore preparing French-style deviled eggs, known as Oeufs Mimosa, and putting my own simple and elegant touches on them. I use the largest kind of eggs I can find for the base.
Then I make a kind of creamy filling with the yolks, along with a lot of mayonnaise, a little Dijon mustard, and some white wine vinegar for depth. I never skimp on seasoning.
These eggs get a generous dose of salt, freshly ground black pepper, and an even larger portion of freshly chopped parsley. The finished product is a pretty plate of charmingly rustic French cuisine.
Ingredients
Eggs: Packed with protein and vital nutrients; create a smooth, creamy base.
Use of mayonnaise: Adds richness and creaminess; contains fat mainly.
Mustard, Dijon: Delivers zesty, pronounced taste; minimal calories and carbohydrates.
Vinegar Made from White Wine: Provides tartness and radiance; makes the total savor more savory.
Parsley: The fresh herb lends flavor and color; it bursts with vitamins A, C, and K.
Ingredient Quantities
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh parsley
- Paprika, for garnish (optional)
Instructions
1. Arrange the eggs in a single layer in a saucepan. Cover with cold water. Heat to boiling over medium-high heat. Cover the pan, remove from heat, and let sit 10 minutes.
2. To cool the eggs completely, about 5 minutes, drain the hot water from the pot, then transfer the eggs to a bowl of ice water. This also makes peeling the eggs easier.
3. After they are cooled, the eggs are peeled and then sliced in half lengthwise.
4. Remove the yolks with care and place them in a bowl of medium size. The egg whites can now be placed on a serving platter and set aside.
5. Using a fork, mash the yolks until they are in crumbly form. To the yolks, add the mayonnaise, Dijon mustard, and white wine vinegar.
6. Stir until the components are thoroughly blended and the blend is smooth. Add salt and pepper, milled right from the mill, to taste.
7. Repipe or spoon the yolk mixture back into the empty egg whites.
8. If you wish, sprinkle the tops with very finely chopped fresh parsley and a dusting of paprika for garnish.
9. Deviled eggs that you prepare can be kept covered and chilled in the refrigerator until you are ready to serve them. This gives you time to do other things and ensures that the eggs are refreshing when served. I also feel that the flavors meld better when you allow them to chill for a while.
10. Serve cold as a delightful start to your meal or alongside any part of it. Enjoy this French take on the classic deviled egg!
Equipment Needed
1. Saucepan
2. Bowl (for ice water)
3. Slotted spoon or regular spoon (for transferring eggs)
4. Knife (for slicing eggs)
5. Serving platter
6. Medium bowl (for yolk mixture)
7. Fork (for mashing yolks)
8. Spoon or piping bag (for filling egg whites)
9. Measuring spoons
10. Pepper mill (optional, for freshly ground pepper)
FAQ
- Q: How can I ensure my hard-boiled eggs are easy to peel?A: Use eggs that are slightly older, as they tend to peel more easily than fresh eggs. After boiling, immediately place them in ice water for at least 10 minutes before peeling.
- Q: Can I make these deviled eggs in advance?A: Yes, they can be prepared a day in advance. Keep the mixture of egg whites and yolks in the fridge, and fill the whites just before serving.
- Q: How do I make the yolk mixture smooth without lumps?A: Using a fork, mix the thoroughly mashed yolks with mayonnaise, mustard, and vinegar. Pass the mixture through a fine sieve for an extra smooth texture.
- Q: Can I use another type of mustard instead of Dijon?A: Certainly! You can opt for different mustards, though Dijon is the preferred choice. Its smooth texture and taste make it almost perfect. However, if you’re using a different type of mustard, consider this: it might be stronger—in flavor and/or texture—than Dijon. Adjust according to the potency of your chosen mustard.
- Q: Is there a substitute for white wine vinegar?A. A substitute for white wine vinegar could be apple cider vinegar or rice vinegar, which have a similar type of mild acidity.
- Q: What other garnishes can I use besides paprika?For a flavor boost, you can elegantly garnish with chopped chives, dill, or a small slice of cornichon.
Substitutions and Variations
Greek yogurt is a lighter option. You can use this instead of mayonnaise. Sour cream has more tang than mayonnaise, so use that if you want a flavor boost.
Whole grain mustard, for the texture. Yellow mustard, for the taste.
White wine vinegar: Substitute with apple cider vinegar or champagne vinegar for a different acidity. You might prefer it.
Parsley: If fresh parsley isn’t available, substitute with fresh chives for a mild onion flavor or fresh dill for an aromatic twist.
Pro Tips
1. Perfect Boiling: To ensure your eggs are perfectly cooked and easy to peel, consider adding a teaspoon of baking soda to the boiling water. This can help loosen the shells and make peeling easier.
2. Mashing the Yolks: For an extra smooth yolk filling, push the yolks through a fine-mesh sieve instead of mashing with a fork. This creates a creamier texture and blends the ingredients more evenly.
3. Flavor Boost: For added depth of flavor, try incorporating a pinch of cayenne pepper or a splash of hot sauce into the yolk mixture. This will give your deviled eggs a slight kick and complement the creamy filling.
4. Piping for Presentation: If you want a more elegant presentation, use a piping bag fitted with a star tip to fill the egg whites with the yolk mixture. This provides a professional look and attracts more interest.
5. Experiment with Garnishes: In addition to parsley and paprika, consider garnishing your deviled eggs with other toppings such as finely chopped chives, crispy bacon bits, or a small piece of smoked salmon to add unique flavors and textures.
French Style Deviled Eggs Oeufs Mimosa Recipe
My favorite French Style Deviled Eggs Oeufs Mimosa Recipe
Equipment Needed:
1. Saucepan
2. Bowl (for ice water)
3. Slotted spoon or regular spoon (for transferring eggs)
4. Knife (for slicing eggs)
5. Serving platter
6. Medium bowl (for yolk mixture)
7. Fork (for mashing yolks)
8. Spoon or piping bag (for filling egg whites)
9. Measuring spoons
10. Pepper mill (optional, for freshly ground pepper)
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh parsley
- Paprika, for garnish (optional)
Instructions:
1. Arrange the eggs in a single layer in a saucepan. Cover with cold water. Heat to boiling over medium-high heat. Cover the pan, remove from heat, and let sit 10 minutes.
2. To cool the eggs completely, about 5 minutes, drain the hot water from the pot, then transfer the eggs to a bowl of ice water. This also makes peeling the eggs easier.
3. After they are cooled, the eggs are peeled and then sliced in half lengthwise.
4. Remove the yolks with care and place them in a bowl of medium size. The egg whites can now be placed on a serving platter and set aside.
5. Using a fork, mash the yolks until they are in crumbly form. To the yolks, add the mayonnaise, Dijon mustard, and white wine vinegar.
6. Stir until the components are thoroughly blended and the blend is smooth. Add salt and pepper, milled right from the mill, to taste.
7. Repipe or spoon the yolk mixture back into the empty egg whites.
8. If you wish, sprinkle the tops with very finely chopped fresh parsley and a dusting of paprika for garnish.
9. Deviled eggs that you prepare can be kept covered and chilled in the refrigerator until you are ready to serve them. This gives you time to do other things and ensures that the eggs are refreshing when served. I also feel that the flavors meld better when you allow them to chill for a while.
10. Serve cold as a delightful start to your meal or alongside any part of it. Enjoy this French take on the classic deviled egg!
