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Le Chaudron recipe
Œufs mimosa
French deviled eggs
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8very fresh eggs
200 g (7 oz)homemade mayonnaise
1 tbspDijon mustard
1bunch of chives
1bunch of flat-leaf parsley
3 tbspsalt-packed capers
1 tbsplemon juice
100 g (3½ oz)smoked salmonoptional
1 tspsweet paprika
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 very fresh eggs
- 200 g (7 oz) homemade mayonnaise
- 1 tbsp Dijon mustard
- 1 bunch of chives
- 1 bunch of flat-leaf parsley
- 3 tbsp salt-packed capers
- 1 tbsp lemon juice
- 100 g (3½ oz) smoked salmon optional
- 1 tsp sweet paprika
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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 8 very fresh eggs in the large pot of salted boiling water for exactly 10 MINUTES. Precise timing means no gray ring around the yolk.
- Plunge the eggs into a large bowl of ice water for 5 minutes to stop the cooking and make them easier to peel.
- Peel the eggs gently under a trickle of water. Halve them LENGTHWISE with a sharp knife.
- GENTLY pop out the yolks by pressing on the whites with your thumb, taking care not to tear the whites.
- For the filling, push the yolks through a fine sieve so they're perfectly smooth. SET ASIDE some sieved yolk for garnish.
- In the large bowl, mix the sieved yolks with the mayonnaise, Dijon mustard, lemon juice, salt and pepper. Beat with a fork until perfectly smooth.
- Finely snip the chives and parsley. Stir half the herbs and the chopped capers into the yolk mixture. For the smoked salmon version, add very finely chopped salmon too.
- Pipe (or spoon) the yolk mixture generously into the whites, mounding it. Sprinkle with the reserved sieved yolk for the 'mimosa' effect, the remaining herbs and a dusting of sweet paprika.
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