Delve into the heart of French culinary simplicity with this classic French Deviled Eggs recipe. Known as “Oeufs Mimosa” in France, these delightful bites are a staple at gatherings and offer a perfect blend of creamy and savory flavors. Whether you’re hosting a chic soirée or looking for a quick yet sophisticated snack, these eggs are sure to impress. They’re incredibly easy to make, require only a handful of ingredients, and can be whipped up in no time. Let’s create a batch of these timeless treats that will tantalize your taste buds and add a touch of French elegance to your table.
Classic French Deviled Eggs
Ingredients:
- 6 large eggs
- 2 tablespoons of mayonnaise
- 1 teaspoon of Dijon mustard
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh parsley or chives, finely chopped for garnish
Instructions:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes.
- Drain the hot water and immediately run cold water over the eggs for a few minutes to cool them quickly and stop the cooking process.
- Peel the eggs and cut them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth and creamy.
- Using a piping bag or a spoon, fill each egg white half with the yolk mixture.
- Sprinkle a light dusting of paprika over the eggs and garnish with the freshly chopped parsley or chives.
- Serve chilled or at room temperature as a delightful starter or a light snack.
Tip: For an extra touch of luxury, you can top each egg with a small spoonful of caviar or smoked salmon.