Name: Eggs Mimosa with Tuna: French Deviled Eggs with Tuna
Prep time: 40 min
Total time: 40 min
Yield: 12
Cuisine: French
Ingredients: 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; Capers; Chopped olives; A drizzle of extra virgin olive oil

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Here’s how to easily transform hard boiled eggs and a can of tuna into a fabulous French gourmet treat. Eggs Mimosa, French deviled eggs, are stuffed with a wonderful tuna and egg salad made from canned tuna, mayo, scallions, vinegar and mustard.

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 my four friends and me. We were the kind of hungry you get when you’re traveling and 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 incredible! A heavenly way to break our fast. I couldn’t wait to make French deviled eggs at home!

Why are they called Eggs Mimosa?

“Mimosa” refers to the garnish of yellow grated egg yolk that’s sprinkled over the top of deviled eggs with tuna. This bright yellow topping resembles the beloved yellow mimosa flowers that grow prolifically in the south of France and are celebrated in foods and festivals. Whether or not you’re reminded of mimosa flowers, bright yellow chopped egg is a terrific way to top this dish. I also love adding some fresh snipped chives or some kind of chopped green herb.

Eggs Mimosa with Tuna is a delicious French version of deviled eggs, also known as Les Oeufs Mimosa Au Thon. The recipe is easy, made with common ingredients: canned tuna, eggs, mayo, mustard and scallions. The flavors are incredible! These tasty stuffed eggs make a fantastic brunch, lunch, appetizer or game day snack.

How To Make French Deviled Eggs with Tuna

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.

Eggs Mimosa with Tuna on a platter with lettuce

I love serving Eggs mimosa as an appetizer or as part of a lunch buffet. 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 ;).

For lunch, serve French deviled eggs with a simple green salad or this light citrusy butter lettuce salad.

Eggs Mimosa with Tuna: French deviled eggs

If you’re accustomed to deviled eggs with delicate piped-in egg yolk filling, you’ll notice that oeufs mimosa with tuna have a good deal more substance and texture to them, yet they retain a fine and elegant quality, suitable for any occasion.

Here’s the recipe for Eggs Mimosa: French Deviled Eggs with Tuna. If you try this recipe I hope you’ll come back to leave a comment and a star rating. I’d love to know what you think!