I discovered eggs mimosa with tuna at a brasserie in Bordeaux, scribbled on the chalk menu board under “entrées” (starters). They arrived on an oblong plate, five generously-stuffed eggs lined up in a row staring up at me and my four friends. We were the kind of hungry you get when you’re traveling, when you’ve walked from one end of a city to the other before noticing that it’s considerably past your normal lunch hour. Les Oufs mimosa au thon were the most heavenly way to break our fast – deliciously substantial and satisfying… though I wasn’t actually satisfied until I made them myself a half dozen times.
HOW TO MAKE EGGS MIMOSA WITH TUNA
Eggs Mimosa with Tuna: French Deviled Eggs with Tuna
A perfect appetizer, lunch or game day treat, these French style deviled eggs are stuffed with delicious tuna and egg salad and sprinkled with finely chopped egg yolks for a bright mimosa-flower finishing touch.
- Prep Time: 40 mins
- Total Time: 40 mins
- Yield: 12
- Category: Appetizer, Lunch, Game Day Snack
- Cuisine: French
- 6 large eggs, hard-boiled and peeled
- 1 7-ounce can of Italian tuna packed in olive oil, drained.
- 2 tablespoons mayonnaise, or more to taste (I use Hellmann’s)
- 1 tablespoon prepared Dijon mustard such as Grey Poupon
- 1/4 teaspoon of red or white wine vinegar, or more to taste
- 1/4 teaspoon fine sea salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 4-5 green onions, minced (about 4 tablespoons) or substitute an equal amount of red onion or shallot.
- Optional Garnish:
- Snipped chives
- Sliced pimientos
- Chopped olives
- A drizzle of extra virgin olive oil
- Slice the eggs in half lengthwise with a sharp knife. Carefully remove the yolks. Try turning the egg so the yolk is facing down and give the white a gentle squeeze on either side of the yolk, and the yolk will hopefully pop right out. If not, use a spoon or a small knife to ease the yolk out.
- In a large bowl combine half the egg yolks with the tuna, mayo, mustard, vinegar, salt, pepper and green onions. Break up the tuna and mash everything together well until the mixture is the texture you desire. If you want it a bit more creamy, add a touch more mayo.
- Stuff The Egg Whites: Lay all dozen egg whites out on a tray or work surface. Stuff the egg whites generously with the filling. Just before serving, arrange the eggs mimosa on a platter. Season to taste with sea salt and pepper.
- Mimosa Topping: Finely chop the remaining yolks and sprinkle them over the stuffed eggs. Add garnishes of your choice.
- Make Ahead Notes: If you want to make the entire recipe ahead, I suggest you do it up to three hours before serving and keep the eggs mimosa covered in the fridge until about a half hour before serving. Hold off on the topping and garnishes until right before serving, for a fresh presentation.