Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a light and elegant dish that’s perfect for brunches, parties, or even as a charming appetizer—French Deviled Eggs (Œufs Mimosa). We’ll also walk you through how to make classic French mayonnaise from scratch—yes, homemade mayo is easier than you think!
The name Mimosa comes from the delicate yellow blossoms of the silver wattle tree, which these deviled eggs resemble. In this French version, the cooked yolks are pressed through a fine sieve to create a fluffy, flower-like texture—an elegant twist that sets them apart from American-style deviled eggs.
While you could use store-bought mayonnaise, we’ll show you how to make an easy, luxurious homemade French mayonnaise. Once you’ve mastered this base, it opens the door to so many variations like Thousand Island, Caesar, anchovy dressing, or even our Japanese-inspired mayo.
More recipes to try: If you loved these elegant and charming French Deviled Eggs (Œufs Mimosa), here are some other timeless French-inspired dishes you’ll definitely want to bookmark:
Crispy on the outside and tender inside—an oil-free favorite baked right in the oven: Parmesan Garlic Chicken Wings
A bold name with an unforgettable flavor—an iconic French classic: Chicken Cordon Bleu
Simple yet irresistible, a French comfort food favorite: Gratin Dauphinois (Creamy French Potato Gratin)
A nostalgic, grandmother-style French dessert: French Rice Pudding (Riz au lait)
A must-try French fruit dessert classic: Tarte Tatin (French Upside-Down Apple Pie)
French Deviled Eggs (Œufs Mimosa) Recipe
Ingredients
Yield: About 4 servings (1 egg makes 2 halves)
☞ For the Deviled Eggs
- Fresh eggs, at room temperature
- 3–4 tablespoons mayonnaise
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon dried parsley flakes (or fresh chopped parsley)
☞ For the Homemade French Mayonnaise
- 1 fresh egg yolk, at room temperature
- 135 g (4.8 oz) grapeseed oil
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1–2 drops of lemon juice
Instructions
- Start with the mayonnaise: In a mixing bowl, combine the egg yolk, salt, pepper, and Dijon mustard. Whisk well until blended.
- Add a small amount of oil at first. If you’re new to this, use a small spoon to drizzle in one spoonful at a time, whisking thoroughly after each of the first three additions.
- Gradually pour in the rest of the oil in a slow, steady stream while whisking constantly. The mixture should emulsify into a creamy mayo.
- Whisk in the white wine vinegar and a couple drops of lemon juice. The color will lighten slightly.
- Taste and adjust seasoning as needed. For best flavor and food safety, use the mayonnaise within 2–3 days.
- Now, make the deviled eggs: Place eggs in a pot with cold water. Bring to a boil, then turn off the heat and cover. Let sit for 12–14 minutes.
- Immediately transfer the eggs to an ice bath and let them cool for 5–10 minutes.
- Gently peel the eggs and slice them in half lengthwise. Remove yolks carefully and set aside.
- Press yolks through a fine mesh sieve to create a fluffy texture.
- Set aside a small portion of the sieved yolk for garnish. Mix the rest with the mayonnaise, Dijon mustard, honey, salt, pepper, and parsley until smooth. Transfer to a piping bag fitted with a star tip.
- Arrange the egg white halves on a plate and pipe in the yolk filling. Sprinkle with reserved yolk for a lovely mimosa-style garnish. Serve and enjoy!
Watch the full tutorial here: How to Make French Deviled Eggs (Œufs Mimosa)