Mimosa Deviled Eggs an Appetizer for Spring in Provence

It’s funny how some recipes go in and out of culinary fashion. Now, when it comes to aspic salads, those should stay out. However, deviled eggs (sometimes called Russian Eggs) require few ingredients and are so easy to make one might wonder why you don’t see them more often. These Mimosa Deviled Eggs are my version of the recipe and a toast to the beautiful yellow blooms that signal spring is on the way.

Route du Mimosa

In Provence, spring is ushered in with bright explosions of fluffy, yellow Mimosa tree blossoms. They bloom from January through March.

Alone or blended with other florals, the Mimosa blossoms make cheery decorative additions for the home.

The blossoming trees can be seen throughout Provence but a drive along a 130 km stretch of the Côte d’Azur, from Bormes-les-Mimosas to Grasse is especially rewarding. Lots of local Mimosa festivities take place during this period. It’s called La Route du Mimosa. The short video below gives you an idea of the route along the coast and the stunning scenery.

Mimosa Eggs - Oeufs Mimosa

I was introduced to Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple: hard-boiled eggs, mayonnaise, and finely chopped parsley.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 24 bites

Equipment

• saucepan with lid (3-quart)
• box grater
• mortar and pestle

Ingredients

  

1x2x3x

• 12 eggs see buying tip
• 1/3 cup Mayonnaise
• 1/2 cup fresh parsley chopped fine
• herbed salt see below

Instructions

 

• Boil the eggs until hard-boiled, all allow to cool in cold water before removing the shells.
• Cut the hard-boiled eggs in half, lengthwise, and carefully remove the yolks.
• Divide the yolks into two batches in separate bowls.
• Yolks Batch #1: Mash the egg yolks, add some herbed salt, then add just enough mayonnaise to make a smooth spread. Fill the egg white cavities with this spread.
• Batch #2: Use a grater with the smallest holes (such as for lemon zest or grating nutmeg) and grate the other yolks in a bowl. (The smaller the grating hole, the fluffier the grated yolks.) Gently fold in a little more herbed salt.
• Just before serving, sprinkle the fluffy egg-yolk mixture generously over the filled eggs. Use all of the grated egg yolks to achieve maximum effect.
• Check the seasoning before adding the final touch of bits of finely chopped fresh parsley sprinkled over the platter.
• Bon appetit!

Notes

Tip: Buy the biggest eggs possible, preferably from free-range chickens.

Herbed Salt: In a small, sturdy bowl combine a small amount of dried crushed rosemary, herbs de Provence, dried lavender, dried onion flakes, dried tomato flakes, and some Fleur de Sel (or sea salt). Crush all together with a smooth rock or a mortar.

Keyword Appetizer, Eggs

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