Mimosa Eggs (Œufs Mimosa)

Name: Mimosa Eggs (Œufs Mimosa)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: France
Ingredients: 6 large eggs; 3 tbsp (45 ml) mayonnaise; 1 tsp (5 ml) Dijon mustard; 1/4 tsp fine salt; Pinch of freshly ground black pepper; 1 tsp (5 ml) fresh lemon juice (optional); Paprika or finely chopped chives, for garnish (optional)

Œufs mimosa Say it: uhf mee-MOH-zah

By the Passport Plate editors. Published November 12, 2026.

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Œufs mimosa is a classic French appetizer found on tables across the country for holidays, picnics, and family gatherings. Hard-boiled eggs are halved, their yolks blended with mayonnaise and mustard, then piped back into the whites and generously sprinkled with extra crumbled yolk that resembles mimosa flowers. The result is creamy, tangy, and delicately seasoned, with the bright yellow topping giving the dish its poetic name and elegant yet simple charm.

Mimosa Eggs (Œufs Mimosa)

Œufs mimosa

Pronounced uhf mee-MOH-zah

Serves: 6
Prep: 20 min
Cook: 12 min
Total: 32 min
Level: Easy

Also nut-free.

Allergens: contains egg. Check labels on packaged ingredients.

Ingredients

6 servings

6 large eggs
3 tbsp (45 ml)45 ml (3 tbsp) mayonnaise
1 tsp (5 ml)5 ml (1 tsp) Dijon mustard
1/4 tsp fine salt
Pinch of freshly ground black pepper
1 tsp (5 ml)5 ml (1 tsp) fresh lemon juice (optional)
Paprika or finely chopped chives, for garnish (optional)

Method

Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over medium-high heat.
Once boiling, remove the pan from the heat, cover, and let the eggs stand for 10–12 minutes depending on size.
Drain the eggs and transfer immediately to a bowl of ice water. Let cool for 5 minutes, then peel under cool running water.
Slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
Mash the yolks thoroughly with a fork until no large lumps remain. Add the mayonnaise, Dijon mustard, salt, pepper, and lemon juice if using.
Mix until smooth and creamy; taste and adjust seasoning. For a lighter texture, press the mixture through a fine sieve.
Spoon or pipe the yolk mixture generously back into the egg-white halves.
Press the remaining yolk (or a couple of extra cooked yolks) through a fine sieve directly over the filled eggs to create the signature mimosa “flower” effect.
Lightly dust with paprika or sprinkle with chopped chives if desired. Serve chilled.

Regional variants

Some cooks add a touch of curry powder or finely chopped cornichons to the filling for extra flavor. In modern versions, the eggs may be garnished with smoked salmon, caviar, or herbs such as dill or tarragon.

Cook's notes

For the smoothest filling, use a food processor or press the yolks through a sieve twice.
Older eggs peel more easily than very fresh ones; buy eggs a week in advance if possible.
Prepare up to 12 hours ahead and keep covered in the refrigerator; add the sieved yolk garnish just before serving.

Serve with

Crusty baguette slices, a simple green salad, or as part of a cold buffet with other French appetizers.

Make ahead and storage

The filled eggs can be refrigerated in an airtight container for up to 12 hours. Add the final sieved yolk garnish right before serving.

Mimosa Eggs (Œufs Mimosa)