This dish — the French version of deviled eggs — takes its name from the mimosa tree, which flowers abundantly across the south of France in late winter/early spring. The eggs are stuffed with a tangy filling and then topped with a sprinkling of tiny yolk fragments meant to resemble the fluffy yellow flowers of a mimosa in bloom.
For best results, make the mayonnaise yourself. The flavor will be incomparably better than if you use store-bought mayo. If you’ve never attempted homemade mayonnaise, check out the recipe and how-to video on this site. It’s actually easy.
Traditionally parsley is added to the filling, but you can vary the recipe by using other fresh herbs — dill, chives and cilantro come to mind. You could also finely mince a little green onion and add that too.
The recipe below will serve two-three people as a starter, or up to six if the eggs are presented as part of a larger hors d’oeuvres spread.
3 tsp. homemade mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper
1-2 tbsp. finely chopped parsley or other fresh herbs
a small handful of tender leaves
Place the eggs in a pot and fill it with plenty of cold water. Bring to a boil. Cook the eggs for 10 minutes from the moment the water boils. Remove from heat, cast off the water and fill the pot with cold water. Cast off the water again and refill. Allow the eggs to sit in the cold water for 5-10 minutes — this makes for easy peeling.
Peel the eggs and cut them in half lengthwise. Gently remove the hardened yolks, setting one aside (two halves) for the mimosa topping. Transfer the other yolks to a small bowl. Set six white halves on a plate, discarding the other two.
Begin by making the mimosa topping. Press the reserved yolk through a sieve over a plate, using the back of a spoon. This takes some patience. Take your time, and be sure to scrape all the delicate bits of yolk off the back of the sieve.
Now make the filling. Add the mayonnaise and mustard to the yolks in the bowl. Mash with a fork until very smooth. Season with salt and freshly ground black pepper. Taste and adjust the seasonings as necessary. When you are satisfied with the flavor, add the chopped herbs. Stir well.
You are now ready to assemble the eggs. Fill the whites with the yolk mixture, piling it up prettily. Sprinkle the eggs with the ‘mimosa’ bits. Prepare a little nest of tender leaves in the center of a serving plate. Set the mimosa eggs around it.
Serves 2-3 as a starter, or up to 6 as part of a spread.