Creamy Deviled Eggs

Name: Creamy Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: International
Ingredients: 4 eggs; 40 g of mayonnaise; 1 tsp of mustard; 1 pinch of salt; 1 pinch of pepper; 1/2 tsp of paprika; 1 tsp of lemon juice; chives

No reviews yet

Mimosa eggs are hard-boiled eggs whose yolks are mixed with mayonnaise. 🥚 It's a retro bistro appetizer to serve well chilled.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Per person: €0.20

By the CookinBreak team

Ingredients 8

egg halves

Estimated cost €1.60

Equipment

Saucepan
Mixing bowl
Bowl
Piping bagor spoon
Knife
Forkor blender

Instructions

Tap a number to check off the step, and a time to start a timer.

Bring a pot of water to a boil. Add the eggs and cook for .

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

Remove the eggs and immediately place them in a bowl of cold water to stop the cooking. Let cool for .

Carefully remove the shells from the hard-boiled eggs.

Cut the eggs in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks with a fork and add the mayonnaise, mustard, lemon juice, salt, pepper and paprika. Mix until smooth.

Using a piping bag or a spoon, fill the whites with the mixture.

Add chopped chives or microgreens for a touch of freshness. Serve chilled!

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Goes well with

🎅 Christmas: all recipes

As a main

Salmon en Croûte

50 minMedium

For dessert

Chocolate Mendiants

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

180kcal

Protein10 g24%
Carbs1 g2%
Fat14 g74%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add a touch of originality by replacing the mayonnaise with cream cheese or plain yogurt for a lighter version that's just as tasty! 🧀😋

Freezing : Can you freeze this recipe?

Not recommended

Egg whites turn rubbery, mayonnaise separates.

Storage : How long does it keep?

Eat within 24 hours max, in an airtight container, refrigerated.

Making ahead : Can you make it the day before?

Same day

Prepare just before serving for safety and optimal freshness.

Reheating : How do you reheat it?

Not reheated, it's a cold dish.

Variations

Add chopped chives or microgreens.
Pipe the filling with a piping bag for a pretty finish.
Spice it up with a bit more paprika.

Mistakes to avoid

Overcooking the eggs: allow 10 minutes in boiling water, then cold water to stop the cooking.
Peeling while hot: let them cool for 5 minutes in cold water.
Serving lukewarm: serve well chilled.

Frequently asked questions

How do you make mimosa deviled eggs?

Cook the eggs for 10 minutes, cool them, peel them, cut them in half, mash the yolks with a fork with mayonnaise, mustard, lemon, salt, pepper and paprika, then fill the whites.

How long should you boil the eggs for mimosa eggs?

Place the eggs in boiling water for 10 minutes, then in a bowl of cold water to stop the cooking. Let cool for 5 minutes before carefully removing the shell.

How do you fill the egg whites?

Use a piping bag or a spoon to fill the whites with the yolk mixture. Add chopped chives or microgreens for a touch of freshness.

How do you serve mimosa eggs?

Serve them chilled, as a retro bistro starter: 4 eggs make 8 egg halves. The yolk mashed with 40 g of mayonnaise makes a smooth, creamy filling.