Hard-boiled eggs filled with their yolks mashed into a sharp homemade Dijon mayonnaise, then topped with more crumbled yolk. The French bistro starter and apéro classic, made with Canadian eggs, Dijon and canola oil.
Œufs mimosa are a classic of French family lunches, as a starter or with the apéro. They're cheap and quick, and to me they prove that a good French dish can be very simple.
Devilled eggs, without the paprika
Hard-boiled eggs cut in half, the yolks mashed with mayonnaise and piped back in, then more yolk crumbled over the top. The yellow crumbs are meant to look like mimosa flowers. They're the French cousin of devilled eggs: no paprika, no relish, and a much sharper mayonnaise.
The mayonnaise is the dish
French mayonnaise is thick, yellow and sharp with Dijon. Canadian supermarket mayonnaise is milder and smoother, so on its own it tastes flat here. Make your own in five minutes, or sharpen a store-bought one with plenty of Dijon. The Dijon in my fridge here is Maille, which isn't too expensive, or a supermarket brand; taste either before you add it, because jars vary in heat.
Lower cold eggs in gently
Canadian eggs are washed and must stay in the fridge, unlike French eggs. Straight from the fridge into boiling water they crack easily, so lower them in one at a time with a spoon.
Making it in Canada
The 3 French ingredients, and what to buy for them in Canada.
Mayonnaise maison→Homemade mayonnaise, or full-fat store-bought mayonnaise with 1 tsp Dijon per 5 tbsp
Homemade takes five minutes and gives the French taste. If you'd rather not use a raw yolk, take a full-fat store-bought mayonnaise and stir in 1 tsp Dijon for every 5 tbsp: light mayonnaise is too loose to hold in the whites.
Moutarde de Dijon forte→Maille Dijon Originale or a store-brand Dijon
French Dijon forte has a real nose-clearing heat. Jars here vary, and some store brands are milder, so taste and add more until the filling bites.
🛒 Maille Dijon Originale: 235 mL at Voilà, 800 mL at Costco.ca. A smooth store-brand or French's Dijon works too: check the label.
A neutral oil lets the mustard and yolk come through. Canola is the everyday Canadian choice and works the same. Olive oil makes a bitter, heavy mayonnaise.
Good to know: Homemade mayonnaise uses a raw yolk. For anyone pregnant, elderly, very young or with a weak immune system, use full-fat store-bought mayonnaise with Dijon instead.
Ready to cook?
French Devilled Eggs
Œufs mimosa
Hard-boiled eggs filled with their yolks mashed into a sharp homemade Dijon mayonnaise, then topped with more crumbled yolk. The French bistro starter and apéro classic, made with Canadian eggs, Dijon and canola oil.
Prep time
20 min
Cook time
10 min
Total time
30 min
Servings
4
Ingredients
Original recipe: 4 servings.
Instructions
Boil the eggs. Bring a pot of water to a boil. Lower the cold eggs in gently with a spoon and boil 10 minutes.
Cool and peel. Move the eggs to a bowl of ice water for 10 minutes, then peel them.
Make the mayonnaise. In a bowl, whisk the raw yolk with 1 tsp Dijon and a pinch of salt. Add the oil drop by drop, whisking constantly, then in a thin stream once it starts to thicken. Finish with the vinegar. It should be thick enough to hold a ridge.
Make the filling. Halve the eggs lengthwise. Set one yolk aside for the top and mash the others with a fork. Mix in 4–5 tbsp of the mayonnaise (the rest is left over) and 1 tsp Dijon until smooth. Season with salt and pepper.
Fill. Spoon or pipe the filling into the whites, mounding it slightly.
Add the mimosa. Push the reserved yolk through a fine sieve or grate it finely over the eggs. Add chives if using. Serve cold.
Notes
Makes 12 halves, 3 per person as a starter.
The eggs can be boiled and peeled a day ahead. Fill them on the day; keep filled eggs covered in the fridge and eat them within 24 hours.
If the mayonnaise splits, start again with a new yolk in a clean bowl and whisk the split mixture into it slowly.
Leftover mayonnaise keeps 2 days in the fridge, covered.
Course: Appetizers · Cuisine: French · Adapted for Canadian kitchens
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For moutarde de Dijon, buy smooth Dijon, never yellow mustard, and taste it for heat first. For moutarde à l'ancienne, buy whole-grain mustard, often labelled "old style" here. Much French Dijon is made with Canadian seed anyway.
