Oeufs mimosa – French deviled eggs with mayonnaise and tuna Recipe
Oeufs mimosa are French stuffed eggs that often appear at parties and on festive tables. The name refers to the mimosa flower, because the finely grated yolks sprinkled on top resemble little yellow blossoms. In this version the filling is made with mayonnaise, mustard, and tuna, so the flavor is more pronounced than in classic Polish eggs with just mayonnaise.
We Francji oeufs mimosa są klasyką aperitifu i często trafiają na stół obok oliwek, wędlin i małych tart. Nazwa nawiązuje do żółtych kwiatów mimozy, które przypominają drobno przetarte żółtka na wierzchu jajek.
These oeufs mimosa combine the elegance of a French classic with a bold, savory tuna filling. The contrast between the creamy, flavorful stuffing and the delicate egg whites, finished with a “mimosa” of finely crumbled yolks, makes them look impressive while still being very easy to prepare.
Chef's tips
Use room-temperature eggs before boiling to reduce the risk of cracking. Make sure to drain the tuna thoroughly so the filling doesn’t become watery. For the smoothest texture, you can briefly blend the yolk and tuna mixture with mayonnaise instead of just mashing with a fork.
How to serve
Arrange the eggs on a platter lined with lettuce leaves or lamb’s lettuce. Add lemon wedges on the side for those who like a fresher, more acidic note. They pair well with a glass of dry white wine or sparkling wine at a party.
Na co uważać
- Nie przegotuj jajek – gotuj maks. 9–10 minut i od razu schłódź, inaczej białka staną się gumowe.
- Tuńczyk musi być bardzo dobrze odcedzony; nadmiar zalewy rozwodni farsz i sprawi, że będzie się rozlewał.
- Z solą postępuj ostrożnie – tuńczyk i majonez są słone, doprawiaj farsz dopiero po wymieszaniu i spróbowaniu.
- Nie miksuj farszu blenderem – zrobi się ciężki i mazisty zamiast lekkiego, z drobną strukturą.
Zamienniki
- Tuńczyka możesz zastąpić łososiem z puszki, dobrze odcedzonym i drobno rozdrobnionym.
- Część majonezu da się podmienić na gęsty jogurt grecki, jeśli chcesz lżejszą wersję.
- Szczypiorek można zastąpić drobno siekaną natką pietruszki lub dymką.
Ingredients
- eggs - 8 pieces
- tuna - 120 g
- mayonnaise - 3 tablespoons
- mustard - 1 teaspoon
- lemon juice - 1 teaspoon
- chives - 2 tablespoons
- sweet paprika - 0.5 teaspoons
- salt
- pepper
Preparation
- Gently place the eggs in a pot and cover with cold water so they are completely submerged. Bring to a boil, then reduce the heat and cook for 9–10 minutes.
- Immediately after cooking, run cold water over the eggs and leave them for a few minutes to cool – this will make them easier to peel.
- Peel the eggs, then cut them in half lengthwise. Carefully remove the yolks and transfer them to a bowl, setting the whites aside on a plate.
- Mash the yolks with a fork into fine crumbs. Set aside 1–2 tablespoons of the mashed yolks in a separate small bowl for sprinkling on top at the end.
- Drain the tuna very well and flake it with a fork. Add it to the bowl with the yolks. Add the mayonnaise, mustard, lemon juice, paprika, a pinch of salt, and pepper.
- Mix everything thoroughly until you get a smooth, thick filling. If it is too dry, add a little more mayonnaise or a tablespoon of yogurt.
- Finely chop the chives and add them to the filling, reserving some for sprinkling on top. Gently mix.
- Fill the egg whites with the stuffing, using a teaspoon or a piping bag to create small mounds.
- Sprinkle each half with the reserved finely mashed yolks so they look like little yellow “flowers”. Sprinkle with the remaining chives and, if you like, a little extra paprika.
- Chill in the fridge for at least 20 minutes before serving so the flavors can meld.
Storage
Jajka przechowuj w lodówce, szczelnie przykryte, aby farsz nie obsychał i nie chłonął zapachów. Zjedz w ciągu 24 godzin – później tuńczyk i majonez tracą świeżość, a farsz może się rozwarstwiać i wilgotnieć przy brzegach białek.
I like to make these eggs slightly in advance so they have time to chill and firm up in the fridge – they’re even tastier after the flavors meld. Sometimes I swap part of the mayonnaise for natural yogurt to make the filling a bit lighter while still keeping it creamy.
