Classic Deviled Eggs (Œufs Mimosa) Recipe

Name: Classic Deviled Eggs (Œufs Mimosa) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 6 large eggs (room temperature); 1/4 cup mayonnaise (full-fat recommended); 1 tbsp Dijon mustard; 1 tsp white vinegar; 1/4 tsp salt; 1/4 tsp black pepper (freshly ground); paprika (for garnish)

37 min 12 servings Easy

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Classic Deviled Eggs (Œufs Mimosa) Recipe

Perfectly hard-boiled eggs with a creamy mustard-mayo filling, ideal for any occasion.

Prep

15 min

Cook

12 min

Total

37 min

Servings

Difficulty

Easy

Deviled eggs, or Œufs Mimosa, are a beloved appetizer, perfect for gatherings and celebrations. This classic dish combines the simplicity of hard-boiled eggs with a rich and tangy yolk mixture, making it a timeless favourite. The key to perfect deviled eggs lies in the details. From achieving perfectly hard-boiled eggs to crafting a smooth and flavourful filling, each step contributes to the final presentation. With a few expert tips, you can elevate this classic dish to new heights.

Ingredients

Servings

Deviled Eggs

Instructions

Boil the eggs

Place eggs in a single layer in a saucepan and cover with water by 2.5 cm (1 inch). Bring to a boil over medium-high heat.

Pro tip: Use older eggs as they peel more easily than fresh eggs.

Cook the eggs

Once boiling, remove from heat, cover, and let stand for 12 minutes. This will ensure a fully cooked yolk.

Chill the eggs

Transfer the eggs to an ice bath immediately to stop cooking. Let them sit for at least 10 minutes.

Pro tip: The ice bath helps make the eggs easier to peel.

Peel the eggs

Gently tap each egg on the counter to crack the shell, then peel under cold running water.

Pro tip: Start peeling from the wider end of the egg.

Prepare the filling

Halve the eggs lengthwise, remove yolks, and place them in a bowl. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.

Fill the egg whites

Spoon or pipe the yolk mixture back into the egg white halves.

Pro tip: Use a piping bag with a star tip for a decorative finish.

Garnish and serve

Sprinkle with paprika and serve chilled.

Pro tip: Add a sprig of dill or a slice of olive for extra flair.

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Tips & Tricks

<ul><li>Use older eggs for easier peeling.</li><li>Chill eggs in an ice bath for rapid cooling.</li><li>Pipe the yolk filling for a professional look.</li></ul>

Serving Suggestions

Serve these classic deviled eggs chilled, garnished with a sprinkle of paprika or fresh herbs. They pair beautifully with a crisp white wine or a refreshing iced tea. To make ahead, prepare the eggs and filling separately; store in the fridge for up to two days and assemble just before serving. Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to two days, though they're best enjoyed fresh. For variations, consider adding crumbled bacon or chopped chives to the filling for extra flavour.