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.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
6
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
Main Ingredient:
eggs
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
In fridge:
2 days
Freezing:
No
Jajka przechowuj w lodówce, szczelnie przykryte, aby nie chłonęły zapachów. Najlepiej zjeść je w ciągu 24 godzin, bo farsz z rybą smakuje wtedy najświeżej.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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