Classic Mimosa Eggs — The Perfect Easter Brunch Bite

Some recipes are timeless for a reason.

Mimosa eggs — or devilled eggs — have been gracing elegant brunch tables for generations.

This is our classic version. Simple, elegant, and absolutely delicious.

INGREDIENTS Serves 12 — 24 halves

12 large eggs 

3 tbsp mayonnaise 

1 tsp Dijon mustard 

1 tsp white wine vinegar 

Salt and white pepper to taste 

Paprika for garnish 

Fresh chives for garnish

INSTRUCTIONS

Step 1 — Perfect hard boiled eggs

Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil over medium heat. Once boiling, remove from heat, cover and let sit for 12 minutes. Transfer immediately to an ice bath for 5 minutes. Peel carefully.

Step 2 — Prepare the filling

Slice each egg in half lengthwise. Remove yolks carefully and place in a bowl. Arrange whites on a serving platter.

Step 3 — Make the yolk mixture

Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard and white wine vinegar. Season generously with salt and white pepper. Mix until creamy and smooth — no lumps.

Step 4 — Fill and garnish

Transfer yolk mixture into a piping bag or a zip-lock bag with the corner cut off. Pipe filling into each egg white half. Garnish with a light dusting of paprika and a small piece of fresh chive.

Step 5 — Serve

Serve immediately or refrigerate covered for up to 24 hours before your event.

Tip: For a prettier presentation, use a piping bag with a star tip to fill the eggs — they look more festive for Easter or spring brunch!

THE TFF TOUCH  

At Truffles Fine Foods, we love elevating this classic with seasonal variations depending on the event :

Spring version : top with a thin slice of radish and microgreens 

Luxury version : add a small dollop of smoked salmon and capers 

Spicy version : mix sriracha into the yolk filling and top with pickled jalapeño