November 29, 2022


The French Deviled Egg With Homemade Aioli - Bites of Heaven

Not to be confused with the cocktail, although it would go nicely with this Mimosa, the French version of the deviled egg. The French named Mimosas after the mimosa tree, which has small yellow flowers. The grated egg yolk resembles the yellow flowers on the mimosa tree.

French deviled eggs on a serving board
Mimosas 10


French deviled eggs on a serving board

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Hard-boiled eggs

Homemade mayonnaise or aioli


1. Hard boil eggs - see the notes below for a tip

2. Peel the eggs

3. Remove the yolks from the hard-boiled eggs and set aside.

4. Fill the egg with homemade mayonnaise or aioli.

5. Use a cheese grater to grate the egg yolk on top of the eggs.

A second method is to cut the hard-boiled eggs in half and leave the yolk intact. Lay the eggs yolk side up on a plate and top with a generous dollop of homemade mayonnaise or aioli. This method is quicker and more convenient if you do not have a cheese grater.


Serve the Mimosas on a large platter or in small plastic spoons for entertaining. You can find the spoons here.

French deviled eggs made with aioli

Get creative with your deviled eggs.  Serve them on top of slices of tomato and topped with shrimp and a leaf of fresh basil. 

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Dinner tip: When you have leftover homemade mayonnaise, boil eggs in the evening, and the next day it will take just minutes to plate your Mimosas. Serve with a salad with homemade Caesar dressing, or a bowl of soup, and some fruit for dessert.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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