French Deviled Eggs Mimosa are stuffed with tuna and egg salad and topped with chopped egg yolks (more on that later). If you love egg salad and tuna salad, just wait until you taste the two together, mixed with scallions, vinegar and Dijon mustard, stuffed into a boiled egg white, and topped with chopped chives. A fabulous, flavor-packed French version of classic deviled eggs.
Why are French Deviled Eggs called Eggs Mimosa?
How To Make French Deviled Eggs Mimosa
- Peel and slice hard-boiled eggs in half lengthwise and remove the yolks.
- Finely chop half the yolks and reserve them as a topping.
- Mash the other half with a can of oil-packed tuna, a little mayo, mustard, a touch of vinegar and chopped scallions.
- Stuff the mixture into the egg-white shells and sprinkle with salt, pepper and chopped yolk.
- Add any other garnished you like, such as snipped chives, capers, sliced pimiento or chopped olives.
How To Serve French Deviled Eggs Mimosa
- Set out a big tray of them and I assure you they’ll disappear quickly! Be careful they don’t disappear before your friends arrive ;).
- If serving these for lunch or brunch, this light citrusy butter lettuce salad is perfect alongside.
- You could make a globally inspired brunch or appetizer spread with French deviled eggs Mimosa, mini caprese skewers, gambas al ajillo, and Turkish Sigara Borek.
Heartier deviled eggs
French Deviled Eggs Mimosa
French deviled eggs Mimosa are stuffed with flavorful tuna and egg salad and sprinkled with finely chopped egg yolks for a bright mimosa-flower finishing touch.
- Prep Time: 40 mins
- Cook Time: 10 min
- Total Time: 50 mins
- Yield: 12 1x
- Category: Appetizer
- Method: boil
- 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 of 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 white halves out on a tray or work surface. Stuff generously with filling. Just before serving, arrange 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.
Prepare this ahead of time: 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 until right before serving, for a fresh-looking presentation.
Keywords: Deviled eggs stuffed with tuna and egg salad