Sunny and party-ready, these Mimosa Eggs use humble hard-boiled eggs to create something delicious. You get creamy tuna filling with salty little flakes from anchovies and capers, then a final shower of yolk crumbs. They’re quick and pretty, so perfect as an appetizer for a Women’s Day lunch or a picnic spread.
What Are Mimosa Eggs?
Mimosa Eggs are a festive Italian-style take on stuffed eggs, which are similar to deviled eggs. They are named after the bright yellow mimosa flowers traditionally gifted on International Women’s Day. The mimosa effect comes from crumbling egg yolk on top, so the eggs look like they’re sprinkled with tiny golden blooms.
Pro Tips for the Best Mimosa Eggs
- Boil for 8 minutes as directed to get yolks that are set but still creamy, and easier to blend and less chalky.
- Cool the eggs under cold running water, then crack and roll them gently on the counter to loosen the shell before peeling.
- Use a small spoon to pop the yolks out cleanly so the egg white boats stay intact.
- Anchovies and capers bring plenty of salinity, so taste the filling before adding anything extra.
Frequently Asked Questions
Can I make Mimosa Eggs ahead of time?
Yes, these actually taste great when they’ve had a little time to chill. Make the filling and egg whites up to 1 day in advance, then pipe and garnish closer to serving for the freshest look.
What can I use instead of anchovies?
If anchovies aren’t your thing, you can skip them and still get a delicious tuna filling. For a similar depth, add a little extra tuna and a few more capers, or stir in a tiny splash of lemon juice for lift.
Why is my filling too runny?
This usually happens when the tuna isn’t drained well, or the mayonnaise amount is a bit too generous for the moisture level in your mix. If it’s already blended, thicken with a bit more tuna or an extra cooked yolk and blend again.
How do I keep the egg whites from tipping over on the plate?
A simple trick is to slice a tiny sliver off the bottom of each egg white half to create a flat base. Keep the cut minimal so you don’t lose the boat shape. Also, use a serving platter with a slight rim or line the plate with lettuce or herbs to help anchor them.
Can I make these without a piping bag?
Absolutely, use a zip-top bag and snip off a corner for an easy DIY piping bag. If you don’t want to pipe at all, spoon the filling in and swirl it with the back of the spoon.
How to Store Mimosa Eggs
Arrange leftovers in a single layer in an airtight container and refrigerate for up to 2 days. If you can, store the filling separately from the egg whites and assemble when ready. Avoid freezing, because the eggs and mayo-based fillings tend to turn watery after thawing.
Ingredients
How to Make Mimosa Eggs
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Place the eggs in a pot and cover with cold water. Bring to a boil, then cook for 8 minutes.
Place the eggs in a pot and cover with cold water. Bring to a boil, then cook for 8 minutes.
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Slice each egg lengthwise. Gently remove the yolks and place them in a bowl, keeping the whites intact on a plate or tray. Set aside two yolks for the mimosa topping.
Drain and run the eggs under cold water until they’re cool enough to handle. Peel carefully, trying not to tear the whites.
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Crumble the reserved yolks over the top.
Slice each egg lengthwise. Gently remove the yolks and place them in a bowl, keeping the whites intact on a plate or tray. Set aside two yolks for the mimosa topping.
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Finish with a sprinkle of chopped parsley for a fresh, green confetti effect.
To the bowl with the remaining yolks, add tuna, anchovies, capers, and mayonnaise. Blend with an immersion blender until smooth and creamy.
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Serve and enjoy.
Spoon the mixture into a piping bag fitted with a star tip. Pipe generous swirls into each egg white half.
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Crumble the reserved yolks over the top.
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Finish with a sprinkle of chopped parsley for a fresh, green confetti effect.
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Serve and enjoy.
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