Œufs Mimosa (Deviled Eggs)

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.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 8 large eggs
  • 1⁄2 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 2⁄3 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.