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"oeufs mimosas" or "devil eggs" : here is the recipe

It is a speciality that has been served for a long time in small restaurants and that used to delight the amateurs. It is a simple thing that we call "mimosa" eggs because of their shape and color, which remind us of the mimosa plant. The English call them "devil eggs" because they made them red by adding paprika.
(the recipe is at the bottom of the article)


Putting a filling in hard-boiled eggs is as old as time.

It is not clear how mimosa eggs came about. What is certain is that the idea of filling the inside of an egg with something was born very early on. Apicius, a famous Roman gastronome, filled them with cheese, marjoram, saffron and cloves and baked them. In the Middle Ages, in Spain, eggs were filled with saffron or cinnamon. In France, pigs were added in 1662, and in the 19th century, it was very chic to serve hot and stuffed eggs to your guests. And, quite honestly, it still has its effect when you serve this dish at home... 


A French invention 

Lyudmila Mikhailovskaya/

oeufs mimosas par Lyudmila Mikhailovskaya/ 

Having said that, sorry to be proud, but it seems that it is once again to France that we owe this recipe which is delicious, simple, but which requires a little concentration. A recipe was found in the magazine "la mode" in 1928.

Many things can be incorporated into the eggs. For example, tuna, anchovies or crayfish (as in Burgundy) or even a slice of lobster. Super elegant! 

mimosas at spring.
Image par jacqueline macou de Pixabay 

The recipe of "oeufs mimosas"

The ingredients 

For 6 persons 
  • 11 eggs 
  • 60 Cl of sunflower oil 
  • Chopped thyme (or parsley)
  • 1 tablespoon of mustard 
  • salt 
  • pepper 

The process 

  1. Cook 10 eggs in boiling water (reminder: 10 minutes)
  2. Drain them. 
  3. Immediately plunge them into cold water to stop the cooking.
  4. With the 11th egg, you make a mayonnaise by keeping the yolk only, to which you will add mustard first, salt, pepper then. Then you slowly add the oil and beat it with the eggs. 
  5. Put the mayonnaise in the refrigerator.
  6. Remove the shells from the 10 cooked eggs. 
  7. Cut them in two.
  8. Remove the yolks. 
  9. Crush the yolks in a bowl.
  10. Add the mayonnaise to the crushed yolks.
  11. Mix the mixture well. 
  12. Pour the resulting mixture over the hollows of the hard-boiled eggs.
  13. Just before serving, sprinkle your mimosa eggs with chopped thyme or parsley.

The best is not to make them too early before serving them so that the yolk does not burn a little and they remain clear and fresh. 

Sorry for the translation errors. Whoever is doing this is drunk today. 

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Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.