AppetizerDavid Scott AllenProvencal RecipesTaste

Make Oeufs Mimosa a Deviled Eggs Recipe Variation

Imagine discovering a new recipe outside Essaouira, Morocco! When I was invited to lunch by vintner Charles Mélia and his wife, Zina. They own Domaine du Val d’Argan, where they produce wine and olive oil. We were all given a tour of the winery and its beautiful vineyards. The meal started with Zina’s Oeufs Mimosa, a simple dish many of you know, but hers had a wonderful twist: they include oil-packed tuna in the filling. Continue reading here for the original post and photos from our fabulous day.

Val d’Argan (website)
Ounagha, Province of Essaouira

oeufs mimosa Deviled Eggs Recipe Variation

Oeufs Mimosa - Deviled Eggs

David Scott Allen I Cocoa & Lavender
A delicious appetizer to share and it's easy to prepare!
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Appetizer
Cuisine French
Servings 16 pieces


  • 8 large eggs fresh at room temperature
  • 2 tbsp Tuna from a can of tuna packed in olive oil (see Note)
  • 1/2 cup Mayonnaise preferably homemade
  • 1 tbsp Tuna Oil
  • lemon juice
  • Salt


  • Bring a large pot of water to a boil and gently add the eggs so as not to crack them. Return the water to a boil, then reduce the heat to keep them at a gentle boil. Cook the eggs for 13 minutes, then drain them and put them in cold water. Change the cold water three times.
  • Place the tuna in a mortar and add 1 tablespoon of the mayonnaise. Using the pestle, work the tuna and mayonnaise together until a smooth paste is formed; add more mayonnaise if needed. Add this paste to a medium bowl, add the remaining mayonnaise and the tuna oil, and combine well to blend to a uniform paste with no lumps.
  • Cut the eggs in half lengthwise and gently remove the yolks. Reserve one of the cooked yolks for garnish. Place the remaining yolks in the bowl with the mayonnaise paste. Mix the egg yolks into the paste until smooth. Season with lemon juice and lightly salt to taste (the tuna and its oil will be fairly salty already).
  • Arrange the 16 egg white halves on a serving dish. Spoon the yolk mixture into a pastry bag fitted with the star tip. Pipe the filling into the white halves. Alternatively, spoon the mixture into the halves.
  • When all the egg white halves are filled, rub the reserved egg yolk through a sieve in a shower over the filled eggs. Garnish the plate with parsley.


Reserve remaining tuna for another purpose.
Keyword Eggs
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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