It is the classic of the classics among bistro dishes: oeufs mayonnaise. But just as tasty and also regularly found on the French bistro menu, are oeufs mimosa. How about that: what are real oeufs mimosa and – if you order the wrong one – what is the difference with oeufs mayonnaise?
French or not?
The name says it all: the basis of both dishes is egg. The first difference between the two dishes already appears at the origin. While the well-known oeufs mayonnaise actually originated in France, oeufs mimosa are based on a dish that dates back to Roman times.
Oeufs mimosa is the French version of deviled eggs . Or, as we know them in the Netherlands: deviled eggs.
The egg yolk is removed and mixed with ingredients such as (homemade!) mayonnaise, mustard and fresh herbs. Just like with our own deviled eggs, every cook swears by his or her own recipe, so you can find plenty of variety. The French finally sprinkle crumbled egg yolk over the egg, which looks reminiscent of the yellow mimosa flower.
mayonnaise vs. mimosa
Where with oeufs mayo the egg is ‘only’ cut in half and remains intact, the process with oeufs mimosa is therefore a bit more thorough.
Conclusion: oeufs mimosa and oeufs mayo are really two different dishes. We can’t choose, so we like to make and order them both. For example with mayo and parsley oil or filled with miso and mustard .
Fancy the classic? You can find a simple recipe here .