Eggs Mimosa with Artichoke Tapenade

EasterGluten-FreeVegetarianDeviled Eggs

Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks

Photography Credit: Elise Bauer

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.

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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.

Best way to make easy-to-peel hard boiled eggs? Steam them!


  • 6 eggs, hard boiled (see How to Steam Hard Boiled Eggs)
  • 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.

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.

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

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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Asparagus Mimosa here on Simply Recipes

Les oeufs Mimosa from My French Kitchen

Asparagus and Eggs Mimosa Salad on Bay Area Bites

Asparagus Mimosa with Quinoa from TasteFood

Wikipedia on Acacia dealbata, the yellow mimosa

Eggs Mimosa

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

15 Comments / Reviews

No ImageEggs Mimosa with Artichoke Tapenade

Did you make it? Rate it!

  1. Laurel

    I like them I thought it needed a little salt and a garnish with cilantro but they’re good


  2. Mia Taylor

    Forgot to mention that I used fresh artichokes hearts, steamed, I also scraped the meat off of the leafs and I believe that made a huge difference as I’m not a fan of canned anything if I can avoid it.


  3. Mia Taylor

    Made these for a party last night and everyone loved them …as soon as they realized they weren’t deviled eggs. That took a second for the “a-ha” moment. The grated yolks is brilliant and pretty, but they get stuck in your teeth a bit and watch out for little bits landing on the floor. If serving outside it doesn’t matter. All in all, nice twist on regular deviled eggs. Would make again!


  4. Nancy

    Add curry seasoning to the basic deviled egg recipe and it is delicious. I also use ground mustard powder instead of the spreadable mustard. It also adds a zip so ship the tabasco. I think deviled eggs are very difficult as I I’ve no luck peeling the hard boiled eggs. But I live on a farm and use very fresh eggs. I will try steaming them.

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  5. 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!


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Eggs Mimosa with Artichoke Tapenade