Eggs mimosa, the easiest bistro starter

Eggs mimosa are traditional from French bistro. Here is how to give a delicious twist to hard boiled eggs!

For 4 people 10 min prep 10 min cooking



  • Pepper and salt, to taste
  • 1 egg yolk
  • 1 tbsp of Dijon mustard
  • 125 ml of oil (Canola or virgin olive oil)

Directions for the mayonnaise

  1. Separate your white and yolk eggs.
  2. Put the yolk, into a small bowl. Add salt, pepper and mustard, then whisk.
  3. Incorporate really slowly the oil while beating vigorously. 
  4. Continue whisking until there is no more oil.
  5. Your mayonnaise is ready. Keep in the fridge until using it.

Directions for the eggs mimosa


  • 4 eggs
  • Homemade mayonnaise

Directions for the eggs mimosa

  1. Cook the eggs for 10 minutes in boiling water.
  2. Then, put them in cold water.
  3. Peel the eggs, cut them lengthwise, then separate the whites from the yolks with a spoon.
  4. In a deep plate, crumble the yolks with a fork, mix half of these crumbled yolks with mayonnaise and reserve the rest.
  5. Fill the half-whites with this preparation, then sprinkle each half-egg with the rest of the crumbled yolks.

Et voilà!