Œufs mimosa — the French cousin of deviled eggs — rest on two gestures: eggs cooked by the clock, and a filling properly bound. Mustard takes care of the second, emulsifying the yolk with the mayonnaise for a supple, creamy texture. Pommery® Dijon mustard, smooth and clean, blends into the yolk without masking it.
Serves: 4 • Prep: 15 minutes • Cooking: 9 minutes • Difficulty: very easy
Ingredients
1 teaspoon Pommery® Dijon mustard
6 eggs
3 tablespoons homemade mayonnaise
1 tablespoon thick crème fraîche
A small bunch of chives
A few drops of lemon juice
Fine salt and freshly ground pepper
Optional: a pinch of sweet paprika to finish
Method
Cook the eggs. Lower the eggs into already simmering water and count 9 minutes from the moment it returns to the boil: the yolk stays firm and a bright, even yellow.
Cool them. Transfer the eggs straight into a bowl of very cold water for 5 minutes. The shock stops the cooking and loosens the shell.
Peel and halve. Peel under running cold water, then halve lengthways with a sharp knife, wiping the blade between each egg for a clean cut.
The filling. Scoop the yolks into a bowl, setting one whole yolk aside for the finish. Mash the rest with a fork, then work in the Pommery® Dijon mustard, the mayonnaise and the crème fraîche until smooth and supple.
Season. Add finely chopped chives, a few drops of lemon, salt and pepper. The filling should be clearly seasoned, since the white is neutral.
Fill. Spoon the filling back into the halved whites, or pipe it with a fluted nozzle for a cleaner finish.
The mimosa. Grate the reserved yolk over the eggs through a fine sieve — this shower of crumbled yolk is what gives the dish its name. Finish with a little more chive and, if you like, a pinch of paprika.
💡 Perfect pairing: For a livelier version, swap the smooth mustard for a little Pommery® fine herbs mustard, which brings tarragon, parsley and chive in a single spoonful.
Our tips for perfect œufs mimosa
Nine minutes of cooking. That is the timing for a firm yolk with a lovely bright colour.
Eggs five to seven days old. They peel very easily and keep a smooth, unbroken white.
Mustard before the fat. Worked into the mashed yolks before the mayonnaise, it gives a filling that is more even and more velvety.
Make ahead. They keep for 24 hours in the fridge, covered. Add the grated yolk at the last moment so it stays light.
Our œufs mimosa with Pommery® Dijon mustard
This deviled eggs recipe ranks among the great classics of French cold starters and celebration tables, especially around Easter. The mustard filling binds, seasons and gives relief to a very simple preparation. Made at the gates of Meaux by the Chamois family, Pommery® Dijon mustard brings these homemade œufs mimosa the clean precision of a traditionally sieved mustard. Explore our full range of Pommery® mustards.
