The French usually enjoy deviled eggs (œufs mimosa) as a starter,especially during Sunday lunches, family gatherings, cold buffets,or summer aperitifs. It’s a nostalgic, simple, and refreshing classic that shows up whenever you want an easy, shareable appetizer.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4 person

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp finely chopped chives (optional)
• Salt & pepper
• Paprika or chili flakes (optional, for garnish)

Preparation

1. Boil the eggs
2. Place the eggs in a pot and cover with cold water.
3. Bring to a boil, then cook for 10 minutes.
4. Transfer immediately to ice-cold water to stop the cooking.
5. Peel carefully.
6. Tip: Older eggs peel more easily than super-fresh ones. **Prepare the filling** 1.Slice each egg in half and remove the yolks. 2.Mash the yolks in a small bowl with:mayonnaise Dijon mustard salt & pepper(optional) chopped chives 3.Mix until smooth and creamy. Chef tip: Add a splash of lemon juice if you want a lighter, fresher flavor. Fill the eggs 1.Spoon or pipe the yolk mixture back into the egg whites. 2.Sprinkle with paprika, chili flakes, or extra chives. Tip: Piping with a star nozzle makes them look instantly more “French bistro.” 3.) Serve - Chill for 20–30 minutes before serving, they taste even better cold.