Œufs Mimosa with Caviar: French Devilled Eggs Recipe

By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com

Œufs mimosa is the French cousin to British devilled eggs. Hard-boiled eggs halved, yolks mashed with mayo, piped back, topped with sieved yolk (the "mimosa" effect) and generous caviar.

Key Takeaways
- Boil eggs 10 minutes for set yolk
- Sieve some yolks for "mimosa" topping
- 3g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per egg half
- Build to order
- Serve cold

Œufs mimosa with caviar topping on white plate

The Ingredients

Makes 12 halves, serves 4-6

  • 8 large eggs (6 for halving, 2 extra for sieved yolk)
  • 4 tbsp full-fat mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp finely chopped chives
  • 30g Royal Oscietra
  • Sea salt and white pepper

The Method

1. Boil all 8 eggs for 10 minutes. Cool in iced water. Peel.

2. Halve 6 eggs lengthways. Scoop yolks into a bowl.

3. Sieve the yolks of the other 2 eggs through a fine sieve. Reserve.

4. Mash main yolks with mayo, mustard, lemon juice, salt, pepper.

5. Pipe yolk mixture back into egg whites.

6. Top each half with sieved yolk (mimosa effect), 3g caviar, chives. Serve cold.

Tips

Older eggs peel cleaner.

Sieve through fine mesh for fluffy texture.

Build 30 min ahead max.

Mother-of-pearl spoon for caviar.

Variations and Pairings

With salmon roe: Use 50g of Wild Salmon Roe.

With Beluga: 25g of Beluga XXL total.

Wine pairing: Champagne.

For more canapés, see our devilled eggs with caviar and Russian caviar canapés recipes.

Frequently Asked Questions

Difference from devilled eggs?

Devilled eggs use cayenne and Tabasco. Mimosa is gentler with sieved yolk topping.

How many per person?

2-3 halves per person at a cocktail party.

How much caviar?

3g per egg half (~30g total).

Œufs mimosa with caviar is one of those French retro canapés that quietly works again. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.

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