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


  • 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


  1. 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.
  2. 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.
  3. Peel the eggs and cut them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  4. 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.
  5. Using a piping bag or a spoon, fill each egg white half with the yolk mixture.
  6. Sprinkle a light dusting of paprika over the eggs and garnish with the freshly chopped parsley or chives.
  7. 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.

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?