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Le Chaudron recipe
Œufs mimosa à la mayonnaise
French deviled eggs
⏱ 25 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
8fresh organic eggs
200 g (7 oz)homemade mayonnaise
2 tbspDijon mustard
1bunch of chives, chopped
1bunch of flat-leaf parsley, chopped
The juice of ½ lemon
1 pinchsweet paprika
1 pinchfleur de sel (flaky sea salt)
- 8 fresh organic eggs
- 200 g (7 oz) homemade mayonnaise
- 2 tbsp Dijon mustard
- 1 bunch of chives, chopped
- 1 bunch of flat-leaf parsley, chopped
- The juice of ½ lemon
- 1 pinch sweet paprika
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the eggs in salted water for 10 minutes, then plunge into ice water.
- Peel carefully and halve lengthwise with a sharp knife.
- Scoop the yolks into a bowl and mash finely with a fork.
- Add the mayonnaise, Dijon mustard and lemon juice and mix until smooth.
- Stir in half the chopped chives and parsley and season with flaky salt and pepper.
- Pipe the filling into the egg whites with a star tip.
- Dust with sweet paprika, sprinkle with the remaining herbs and serve chilled.
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