Eggs Mimosa

The second dish of Cecile’s choice is Eufs Mimosas in French which is translated to Eggs Mimosa. This is also known as Devil Eggs.  Mimosa is a color of champagne-and-orange-juice shade of yellow.


Eggs Mimosa is often served as hors d’oeuvre in a party. It can be done few hours in advance and keep refrigerated until serving. Eggs Mimosa is originated in Rome and popular across the continent of Europe.


  • 12 eggs
  • 1/2 fat mayonnaise
  • grain mustard
  • capers (optional)
  • parsley (optional)


Source: Anna


French-Cuisine-Eggs-Mimosa-2Place eggs in cold water and bring to a boil. Cook for 10 minutes from the time the water started to boil.

To cool the eggs quickly, place them in cold water.

French-Cuisine-Eggs-Mimosa-3Peel the hard boiled eggs.

Cut into half lengthwise.

Remove the yolk from the white gently without breaking the white.

French-Cuisine-Eggs-Mimosa-4Mash the egg yolk with a fork. Anna used a cheese grater to grate the egg yolk.

The cheese grater yields very finely grated egg yolk.

French-Cuisine-Eggs-Mimosa-6Add mayonnaise and grain mustard to taste to the egg yolk and mix well.

Fill the egg cup with the yolk mixture with a spoon or piping bag.

Garnish with caper and/or parsley.

Keep refrigerated until serving.

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