Not to be confused with the cocktail (though champagne and fresh orange juice pair beautifully for brunch), these mimosas are the French version of the deviled egg. They're named after the mimosa tree because the grated egg yolk on top resembles its small yellow flowers.
Boil the eggs.
Once cooled, peel the eggs.
Slice the eggs in half and use a spoon to remove the yolks, setting them aside.
Fill the hollowed egg whites with homemade mayonnaise or aioli.
Place the egg yolks into a rotary cheese grater and grate them over the filled eggs.Â
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Alternative Method: If you’re short on time or don’t have a rotary grater, leave the egg yolks intact. Arrange the halved eggs yolk-side up on a platter, then add a dollop of mayonnaise or aioli on top.
Serve the mimosas on a large platter or in small plastic spoons for entertaining. You can find the spoons here.
Get creative with your deviled eggs. Serve them on top of slices of tomato and topped with shrimp and a leaf of fresh basil.Â
For a quick dinner idea, when you have leftover homemade mayonnaise, boil some eggs ahead of time, and the next day it will take just minutes to plate your mimosas. Serve with a salad, bowl of soup from the freezer or other leftovers, and some fruit for dessert — you'll have an easy multi-course dinner.Â
You can also use leftover aioli or mayo for a multitude of dishes. You'll find more ideas in the aioli recipe.Â
