Easy Classic Deviled Eggs

French

Classic mimosa eggs are the kind of starter everyone recognizes: creamy, tidy, and quick to assemble.

This version uses silky sieved yolks, mayonnaise, and chives for a fresh finish, perfect for buffets, picnics, or Sunday lunch.

A Little Story Behind Mimosa Eggs (Classic Deviled Eggs)

In our home, Deviled eggs are the go-to starter for easy Sundays and last-minute buffets, they often vanish before the salad even hits the table.

Mimosa eggs are simply hard-boiled eggs, halved and filled with a smooth yolk-and-mayonnaise mixture.

The final shower of crumbled yolk looks like tiny yellow blossoms, which is exactly why they’re called “mimosa.”

My mum always said their magic is in the contrast: a tender white, a silky, well-seasoned yolk cream, then that golden “mimosa” sprinkle that instantly makes them look party-ready.

I love making them when there are a few boiled eggs left in the fridge, using either homemade mayo or a good store-bought one, lifted with a touch of Dijon mustard and a twist of black pepper.

Serve them well chilled on crisp lettuce, or go bigger with a colourful crunchy crudité salad for extra wow.

They travel beautifully for picnics and keep for 24 hours in the fridge.

Ingredients for classic mimosa eggs

For 5 eggs (10 halves)

• 5 eggs: Medium to large eggs work best. Slightly older eggs usually peel more easily after boiling.
• 7 teaspoons mayonnaise: This gives the filling its creamy texture. Adjust depending on yolk size and how firm you like the filling.
• Chives (a few sprigs): Adds a fresh, mild onion note. Chop right before serving for the best aroma.
• Salt and pepper: Season lightly, mayonnaise can already be salty, then finish with freshly ground pepper.

Optional (but very useful)

• 1 teaspoon Dijon mustard: Adds brightness and helps the filling hold its shape.
• A pinch of paprika or mild chili: A warm, pretty finishing touch without overpowering the eggs.

Perfect Hard-Boiled Eggs & Mimosa Finish (Step-by-Step)

Cooking the eggs: the right timing for a tender yolk

• Start by placing the eggs in a saucepan and covering them with cold water.
• Bring to a boil, then cook for 10 minutes for hard-boiled eggs.
• Drain immediately and transfer the eggs to cold water for 5 minutes to stop the cooking and make peeling easier.
• For easier peeling, gently roll each egg on the countertop to crack the shell, then peel it under a thin stream of water.

Detailed steps: filling, piping, and the “mimosa” topping

• Slice the eggs in half lengthwise.
• Carefully remove the yolks and keep the whites intact.
• Crumble the yolks with a fork, or press them through a fine sieve for an extra-smooth texture.
• Set aside 1 tablespoon of crumbled yolk for the final topping.
• Mix the remaining yolks with mayonnaise, then season with salt and pepper.
• Fill the egg whites using a spoon, or pipe the mixture for a cleaner, prettier finish.
• Sprinkle with the reserved yolk for the “mimosa” effect, then add chopped chives.
• Serve on crisp lettuce leaves or over a fresh mixed salad.

Troubleshooting tips :

• If your filling feels too dry, it usually needs a bit more mayonnaise or the yolks are very firm; stir in 1–2 extra teaspoons of mayo, or 1 teaspoon of yogurt to loosen it.
• If your filling is too soft, there’s likely too much mayonnaise; mix in a little extra crumbled yolk, or chill it 15 minutes so it firms up.
• If eggs are hard to peel, they may be very fresh or not cooled enough; use an ice-cold bath after boiling and peel under a thin stream of water, and next time choose eggs that are a few days old.
• If the whites tear while cutting, the knife may be too thick or the motion too rough; use a thin knife and wipe the blade between cuts.
• If the “mimosa” topping looks uneven, the yolk pieces are too large; press the reserved yolk through a fine sieve for a light, even crumble.

Deviled Egg Variations and Lighter Options

• Dijon & Lemon: Stir in 1 teaspoon Dijon mustard plus a few drops of lemon juice for a brighter, tangier filling.
• Fresh Herbs: Mix chopped parsley, dill, or tarragon into the filling for a fresher, more aromatic bite.
• Gherkin Twist: Add very finely chopped gherkins (cornichons) for a little crunch and a sharp, pickled note.
• Lighter Filling: Swap about 1/3 of the mayonnaise for Greek yogurt or fromage blanc to keep it creamy with a gentler, lighter taste.
• Warm Spices: Season with a pinch of smoked paprika, mild curry, or cumin, a small amount goes a long way.
• Avocado Cream Deviled Eggs: Replace part (or all) of the mayo with mashed avocado for a buttery, green, ultra-creamy filling.
• Surimi Mousse Deviled Eggs: Fold in a little whipped surimi (imitation crab) mousse for a seafood-style deviled egg that feels extra party-ready.

Deviled Eggs FAQ

– Can I make them ahead? Yes, making them in the morning for the evening works best. Keep them chilled, and add the chives at the last minute for the freshest flavour.

– Do I really need a piping bag? Not at all. A spoon works perfectly; piping just gives a cleaner, more polished finish.

– How do I get a very fine “mimosa” topping? Press the reserved yolk through a fine sieve to create a light, even “yolk dust.”

– What should I serve with deviled eggs? A green salad, crunchy raw vegetables, or a fresh side like cucumber and tomatoes all pair well.

– Can I replace the mayonnaise? Yes. Use Greek yogurt + Dijon mustard for a lighter option, or cream cheese for a richer, thicker filling.

Appetisers to try

• Spreadable Chicken Liver Pâté
• Smoked Salmon Mini Savory Cheesecakes
• Avocado Mousse and Smoked Salmon Verrines