Œufs Mimosa (Deviled Eggs)
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You may say deviled eggs, but the French say œufs mimosa. Named after the yellow flowers, these simple eggs are perfect to start a lunch or on a buffet table.
Hands-on: 20 minutesTotal: 20 minutes
- 8 large eggs
- ½ cup mayonnaise
- 4 Tbsp. diced chives
- 1 tsp. salt
- 1 tsp. ground black pepper
- Fill a large saucepan with water, bring to a boil over high heat, and add the eggs. Prepare a bowl of ice water. Boil the eggs for 10 minutes, then remove the eggs to the ice water bath.
- Peel the eggs and cut them in half lengthwise. Spoon out the egg yolks into a small bowl and mash them with a fork. Mix ⅔ of the mashed egg yolks with the mayonnaise, half the chives, salt, and pepper. With a teaspoon, fill each boiled egg half with the mayonnaise-yolk mixture.
- Sprinkle the last third of the mashed egg yolks and the chives on the eggs. Serve cold.