Eggs Mimosa with Artichoke Tapenade

So pretty! 

Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled. Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast.

Since most of the egg yolks are used to create the mimosa affect, we need to stuff the egg whites with something else. For this recipe we use an artichoke tapenade, made with artichoke hearts, green olives, capers, fresh herbs, and some mayonnaise to bind it all together. I’ve also tossed some grated Parmesan into the mixture, because it just tastes good with the artichokes. You can leave it out if you want.

I’m so used to stuffed eggs with some variation of yolks and mayonnaise for the stuffing that this one took some playing with to get right. It isn’t your typical deviled egg. It’s as if our tried-and-true version took a road trip to France and came back decked out in flowers and singing Edith Piaf. Both my Frenchman and my mother approve; I hope you do too!

Eggs Mimosa with Artichoke Tapenade Recipe

  • Prep time: 40 minutes
  • Yield: Makes 12 stuffed egg halves.

We are using canned artichoke hearts that have been packed in water. You could also use freshly cooked artichoke hearts. Just avoid the artichoke hearts that are packed in a marinade; those would overwhelm this dish.



  • 6 eggs, hard boiled
  • 3/4 cup chopped artichoke hearts (from about 1/2 14-ounce can artichokes hearts in water, drained)
  • 1/2 teaspoon capers, drained
  • 4 pitted green olives, chopped
  • 1 teaspoon minced chives or green onion greens, packed
  • 1 teaspoon chopped fresh tarragon and/or parsley, packed
  • 2 Tbsp mayonnaise
  • 2 Tbsp grated Parmesan cheese, packed
  • 1/8 teaspoon ground black pepper
  • Sprigs of mâche lettuce or baby spinach for garnish


1 Cut the eggs in half lengthwise, remove the yolks and place in a bowl.  Place the whites on a serving platter.


In a food processor, chop the artichokes, green olives, capers,  chives, tarragon, and parsley, by pulsing a few times.

eggs-mimosa-2 eggs-mimosa-3

3 In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper.

eggs-mimosa-4 eggs-mimosa-5

4 Use a spoon to carefully stuff each egg white half with the artichoke tapenade.

eggs-mimosa-6 eggs-mimosa-7

5 Using the fine holes of a box grater, a microplane grater, or (preferably) a rotary cheese grater, gently grate the egg yolks over the entire platter.

Garnish with mâche or baby lettuce to serve.


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Les oeufs Mimosa from My French Kitchen

Chilled leeks in vinaigrette with eggs mimosa from Greg of SippitySup

Asparagus and Eggs Mimosa Salad on Bay Area Bites

Asparagus Mimosa with Quinoa from TasteFood

Wikipedia on Acacia dealbata, the yellow mimosa

Eggs Mimosa with Artichoke Tapenade on Simply Recipes


  1. Shannon

    Lovely! I might have to try this instead of deviled eggs this weekend…

  2. Dorothy at Shockingly Delicious

    Impossibly pretty, and a genius idea!

  3. Terry

    These look absolutely amazing. I am currently making deviled eggs for Easter but next time I will for sure make this recipe. It sounds so flavorful and different! Thank you for all your great recipes! I came across this website about a week ago and have already built a recipe box and using about 4 of your recipes for my Easter dinner! Wish I had seen these sooner. Thank you Elise! Keep posting all your wonderful recipes!!

  4. Elizabeth

    I’ve never heard of eggs mimosa, but I love deviled eggs and these look pretty incredible.

  5. Judy Weinstein

    Love your recipes! Since i can’t do artichokes, what else would go well with capers and green olives in the tapenade? Thanks.

    • Elise

      Traditionally in Provence the egg whites would be stuffed with a garlic aioli (a type of garlic infused homemade mayonnaise), maybe with one caper inside. Or you could potentially stuff the eggs with a duxelle of cooked mushrooms and shallots (skipping the capers and olives). You would really have to experiment to find a mixture that you like with the eggs. You could also just do regular deviled eggs, saving a couple of the cooked yolks to grate and distribute over everything for effect. The “mimosa” is just the scattering of the grated egg yolk.

  6. Audrey

    Instead of grating the yolks push them through a metal sieve. Much easier!

  7. Sylvia Nightingale

    when you say pitted green olives, do you mean the kind with pimiento stuffed in them? I never see pitted green ones in a can. Are they different from the Spanish stuffed ones?

    • Elise

      Ideally you want to use a mild green olive. But since the recipe only calls for a few, use what you have (without the pimiento).

  8. Carol at Wild Goose Tea

    I am one of those who read the title of your blog and immediately asked What’s That? I was not disappointed. What a splash I am going to make the next time I go to a pot luck and bring those babies. They are Easter Egg
    gorgeous too.

  9. Lana

    I see the grated yolks as a possible awesome garnish on other dishes, too. I have an awesome rotary grater that belonged to my late MIL.

  10. Andrea

    I made these today and brought them to an Easter party and they were a hit! Not only do they look pretty, they were yummy too!

  11. Marjie

    I put the yolks through a potato ricer. It worked a trick! I made a double recipe, and I knew after fighting to remove the stubborn shells from a dozen eggs I’d be in no mood to grate the split yolks.

    We enjoyed a few for lunch and will have them alongside a dressed salad for dinner. Lovely!

  12. george

    on the pictures i see only 5 of the eggs no wonder where is the sixth on juust no wonder lol ,maybe a ghost has eaten it maybe maybe

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