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deviled eggs - oeufs mimosa

(2 ratings)
Blue Ribbon Recipe by
Cosette Khoryati

I love deviled eggs! They are tasty, simple, pretty, and great for parties.

Blue Ribbon Recipe

These deviled eggs are perfect if you're hosting a small gathering. The recipe makes a small batch but can easily be doubled or tripled. The filling is creamy and slightly sweet and tangy. Cayenne pepper adds a very little punch of spice, and paprika adds a smokiness. Serve these deviled eggs for everything from a BBQ to a holiday party.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 3 -4
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For deviled eggs - oeufs mimosa

  • 5
    eggs, hard-boiled
  • 2 Tbsp
  • 1/4 tsp
  • 1/2 tsp
    Worcestershire sauce
  • 1/4 tsp
  • pinch
    cayenne pepper
  • salt and pepper

How To Make deviled eggs - oeufs mimosa

  • Removing yolk from hard-boiled eggs.
    Prepare hard-boiled eggs, and let cool. Crack the eggshells and slice the eggs lengthwise. Remove the egg yolks to a medium bowl, and place the whites on a serving platter.
  • Mashing yolks with a fork.
    Mash the yolks into a fine crumble using a fork.
  • Mayonnaise, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and pepper added.
    Add mayonnaise, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and pepper.
  • Ingredients mixed until incorporated.
    Mix well.
  • Filling added to the egg whites.
    Put heaping teaspoons of the yolk mixture into the egg whites.
  • Paprika sprinkled over the Deviled Eggs - Oeufs Mimosa.
    Sprinkle with paprika and decorate with chives or scallions. Served chilled. Refrigerate the deviled eggs covered so the yolks won't change color or dry out.