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