Name: Eggs Mimosa Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: French-inspired
Ingredients: 10 large eggs; 1/3 cup mayonnaise; 1 tablespoon Dijon mustard (melted and cooled); 1 tablespoon capers (roughly chopped); 1 tablespoon shallots (minced); 1 teaspoon champagne vinegar; 1 tablespoon fresh tarragon (finely chopped); 1 tablespoon fresh parsley (finely chopped); 1/8 teaspoon black pepper; Pinch granulated sugar; Microgreens

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Eggs Mimosa is a luscious spin on the classic deviled egg that will absolutely brighten up any brunch or appetizer spread with its vibrant flavors and elegant presentation. This recipe brings together a creamy, tangy filling enriched with fresh herbs, capers, and a touch of champagne vinegar, delivering layers of taste that surprise and delight. Whether you’re hosting friends or just craving a delightful snack, Eggs Mimosa is guaranteed to impress with its perfect balance of richness and freshness.

Ingredients You’ll Need

These ingredients are wonderfully straightforward, yet each plays a special role in creating the distinctive texture, zing, and color that make Eggs Mimosa unforgettable. From the fresh eggs to the fragrant herbs, every component is essential.

10 eggs: The foundation of this dish, providing a firm base for the filling and a smooth surface to hold the delicate mixture.
1/3 cup mayonnaise: Adds creaminess and richness that bring the filling together.
1 Tablespoon Dijon mustard (melted and cooled): Offers a subtle tang and depth for balanced flavor.
1 Tablespoon capers (roughly chopped): Introduce a briny pop that brightens each bite.
1 Tablespoon shallots (minced): Lend a mild onion flavor with a bit of crunch.
1 teaspoon champagne vinegar: Provides a lovely acidity that lifts the richness.
1 Tablespoon fresh tarragon (finely chopped): Contributes an herbal, slightly anise-like note.
1 Tablespoon fresh parsley (finely chopped): Adds fresh color and a clean flavor contrast.
1/8 teaspoon black pepper: Gives just enough spice to balance the creamy filling.
Pinch granulated sugar: A hint of sweetness to round out the tangy elements.
Microgreens (for garnish): Brighten the presentation and add a delicate fresh crunch.

How to Make Eggs Mimosa

Step 1: Boil the Eggs

Start by placing your eggs in a single layer in a saucepan and cover them with at least one inch of cold water. Bring the water to a boil, then quickly remove the pot from heat, cover it tightly, and let the eggs sit undisturbed for 12 minutes. This gentle cooking ensures tender whites and perfectly set yolks. Once time’s up, drain the hot water and run cold water over the eggs to cool them, or toss in a few ice cubes to speed up the process.

Step 2: Prepare the Yolks

Once your eggs are cool enough to handle, peel them carefully and slice them lengthwise. Gently remove the yolks and set aside 4 whole for later garnish. Mash the remaining 6 yolks smoothly with a fork in a mixing bowl to prepare for the flavorful filling.

Step 3: Make the Filling

To the mashed yolks, add the mayonnaise, Dijon mustard, roughly chopped capers, minced shallots, champagne vinegar, finely chopped tarragon and parsley, black pepper, and a pinch of sugar. Mix these together thoroughly until you get a creamy, cohesive filling that’s packed with bright, savory layers. Taste and adjust seasoning if needed to get just the right balance.

Step 4: Assemble Your Eggs Mimosa

Use a spoon to generously fill each egg white half with the luscious yolk mixture. For the final touch that gives Eggs Mimosa its signature flair, grate the reserved 4 yolks over the filled eggs, creating a sunny, fragrant topping. Finish by decorating with a few fresh microgreens for that irresistibly fresh and elegant look.

How to Serve Eggs Mimosa

Garnishes

Microgreens are not just pretty; they add a peppery freshness that complements the creamy filling beautifully. You can also sprinkle a little smoked paprika or finely chopped chives if you want an extra layer of color and flavor that pops on the plate.

Side Dishes

Eggs Mimosa pairs fabulously with a simple green salad tossed in a light vinaigrette, crusty artisan bread, or even fresh vegetable crudités. These sides provide contrasting textures and flavors to keep your meal balanced and satisfying without overpowering the mild egg flavors.

Creative Ways to Present

To elevate your Eggs Mimosa presentation, try serving them on a bed of mixed greens or edible flowers for a garden-fresh vibe. Another crowd-pleaser is arranging them on a platter with alternating colors of heirloom cherry tomatoes or adding thin slices of radish for crunch and visual appeal. For an elegant party touch, pipe the filling with a star-tip nozzle rather than spooning for precise and gorgeous servings.

Make Ahead and Storage

Storing Leftovers

Eggs Mimosa keeps well when covered tightly and refrigerated. Store them in an airtight container and enjoy within two days for the best taste and texture. The flavors actually deepen with a little resting time, making leftovers just as delicious.

Freezing

Because of the mayonnaise and the delicate texture of the filling, Eggs Mimosa doesn’t freeze well. The filling can separate and become watery when thawed, so it’s best to prepare and consume these fresh.

Reheating

Since Eggs Mimosa is a cold dish, it’s best enjoyed right from the fridge. If you prefer a slightly less chilled bite, simply let them sit at room temperature for 10 to 15 minutes before serving, but avoid warming in the microwave to preserve texture and flavor integrity.

FAQs

Can I use different herbs in Eggs Mimosa?

Absolutely! While tarragon and parsley give this recipe its classic aroma, feel free to experiment with dill, chives, or basil to tailor the flavor to your liking.

Is it necessary to melt and cool the Dijon mustard?

Melting and cooling the mustard helps it blend smoothly into the filling, avoiding any graininess and ensuring a perfectly creamy texture.

What should I do if I don’t have champagne vinegar?

Champagne vinegar adds a delicate acidity, but white wine vinegar or apple cider vinegar make fine substitutes that won’t overpower the dish.

Can Eggs Mimosa be made vegan or dairy-free?

This traditional recipe uses eggs and mayonnaise, but you could try vegan mayo and plant-based egg alternatives, though the texture and taste will differ from the classic version.

How long does it take to prepare Eggs Mimosa?

From boiling the eggs to assembling, you’re looking at approximately 30 to 40 minutes, making it a quick and impressive dish for any occasion.

Final Thoughts

Eggs Mimosa is one of those dishes that feels both nostalgic and incredibly special at the same time. Its bright and creamy flavors, combined with the playful presentation, make it an absolute winner to bring to any gathering or to enjoy as a cozy treat for yourself. Don’t hesitate to make this delightful recipe your new go-to—once you try Eggs Mimosa, it’s bound to become a beloved classic in your kitchen.

Eggs Mimosa Recipe

★★★★★

4.9 from 7 reviews

Author: Lana
Total Time: 32 minutes
Yield: 10 servings (1 egg each) 1x
Diet: Vegetarian

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Description

Eggs Mimosa are a sophisticated twist on classic deviled eggs, combining creamy yolk filling with tangy Dijon mustard, capers, and fresh herbs. Garnished with grated egg yolks and microgreens, this elegant appetizer is perfect for brunch or special occasions.

Instructions

Boil Eggs: In a saucepan large enough to hold the eggs in one layer, cover the 10 eggs with 1 inch of water. Bring to a boil over medium-high heat; once boiling, remove from heat. Cover the pan and let the eggs stand for 12 minutes. Drain the hot water and run the eggs under cold water until cool enough to handle, or use ice cubes to speed cooling.
Prepare Yolks: Peel the eggs and halve them lengthwise. Carefully remove the yolks. Set aside 4 yolks for garnish and transfer the remaining 6 yolks to a mixing bowl. Mash these 6 yolks with a fork until smooth and crumbly.
Make Filling: To the mashed yolks, add mayonnaise, melted Dijon mustard, roughly chopped capers, minced shallots, champagne vinegar, finely chopped tarragon and parsley, black pepper, and a pinch of granulated sugar. Mix thoroughly until the filling is smooth and well combined. Adjust seasoning to taste.
Assemble Eggs Mimosa: Spoon the yolk mixture generously into the hollowed egg whites. Using a fine grater, grate the reserved 4 yolks over the filled eggs to add texture and color. Finally, garnish with fresh microgreens for a vibrant finish.

Notes

Use fresh eggs for easier peeling.
Chilling the eggs thoroughly after boiling helps with peeling and filling assembly.
You can substitute champagne vinegar with white wine vinegar if needed.
For a spicier kick, add a dash of cayenne pepper or smoked paprika to the filling.
Make ahead by preparing the filling and eggs separately; assemble 1 hour before serving for best freshness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boiling and Mixing
Cuisine: French-inspired