Uova Mimosa, also known as Italian-style deviled eggs, are a simple yet incredibly flavorful appetizer. While they are perfect for spring gatherings, they can be enjoyed all year round.
These stuffed eggs are traditionally prepared on March 8th for International Women's Day, as the mimosa flower is its symbolic bloom. However, they also make a fantastic addition to an Easter brunch, a festive buffet, or any special occasion.
This quick and easy appetizer requires just a few basic ingredients that you likely already have in your kitchen. The eggs are boiled, halved, and filled with a smooth and savory tuna and egg yolk cream, enriched with anchovies, capers, parsley, and a touch of mayonnaise for extra creaminess.
The signature "mimosa effect" comes from finely crumbling or grating hard-boiled egg yolks over the stuffed eggs, creating a bright and elegant presentation reminiscent of the mimosa flower.
In just 20 minutes, you can prepare these beautiful and delicious stuffed eggs, perfect for serving as an appetizer, aperitivo or party snack.
No matter if you're hosting a family gathering, a festive Easter meal, or a dinner with friends, Uova Mimosa will impress your guests with their creamy texture and delicate yet bold flavor!
Ingredients
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
- 4 eggs
- 120 g (4 oz) tuna in oil
- 50 g (~3 ½ tablespoons) mayonnaise
- 1 teaspoon of capers
- 2 anchovy fillets
- a bunch of parsley
- pink peppercorns, for decoration (optional)
Instructions
Step 1) - Place the eggs in a saucepan filled with cold water. Bring to a boil, then cook for 10 minutes from the moment the water starts boiling.
Drain the eggs and immediately rinse them under cold water to stop the cooking process. Let them cool completely before peeling the eggs, without breaking the whites
Step 2) - Cut them in half lengthwise using a sharp knife. Gently remove the yolks and place them in a bowl. Set aside 2 or 3 yolks (depending on the egg size) in a separate cup for the final garnish.
To the bowl with the yolks, add drained tuna, anchovy fillets, capers, mayonnaise, and chopped parsley.
Step 3) - Using an immersion blender, blend everything until you achieve a smooth, thick, and creamy mixture.
Step 4) - With a teaspoon, generously fill each egg white with the tuna and yolk cream. Spread the filling over the entire surface, not just in the hollow left by the yolk.
Place the stuffed eggs on a serving dish. Crumble or grate the reserved egg yolks over the top to create the mimosa flower effect.
TIP: For a finer texture, freeze the yolks for 15-20 minutes before grating. This helps prevent them from sticking to the grater.
Your Uova Mimosa (Italian Deviled Eggs) are ready to serve! Sprinkle a little pink peppercorns on top for decoration (optional).
YOU MUST ALSO TRY:
- Torta Mimosa Recipe
- Italian Deviled Eggs with Pesto and Tomato
- Tuna Stuffed Zucchini
- Tuna Pasta Salad with Green Beans
- Pasta with Tuna and Tomato Sauce
- Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)
Storage
Uova Mimosa are best enjoyed fresh, but if needed, they can be stored in the refrigerator for up to 2 days.
To maintain their flavor and texture, place the stuffed eggs in an airtight container and cover them well with plastic wrap or a tight-fitting lid.
Make-Ahead TIP: If you're planning ahead, you can prepare the eggs one day in advance. For the best results:
- Boil and peel the eggs, then store them whole in an airtight container in the refrigerator.
- Prepare the filling separately and keep it refrigerated in a covered bowl.
- Assemble just before serving by filling the egg whites and adding the crumbled yolk for the signature mimosa effect.
This method ensures the eggs stay fresh, creamy, and visually appealing, making them perfect for a party, Easter brunch, or Women's Day celebration.
Tips
How to Perfectly Boil the Eggs for Uova Mimosa
For the best mimosa effect, the eggs need to be fully hard-boiled. This ensures the yolks are firm enough to be easily removed and crumbled on top.
Place the eggs in a saucepan with cold water. Once the water starts boiling, cook for exactly 10 minutes. Immediately transfer them to cold water to stop the cooking process and make peeling easier.
To avoid breaking the egg whites while cutting and removing the yolks, ensure the eggs are completely cold before handling. Chilling them helps maintain their structure and makes the process much smoother.
Achieving the Perfect Mimosa Effect
The classic mimosa flower effect comes from crumbling the yolks over the stuffed eggs. You can do this in two ways:
- For a rustic look, simply crumble the yolks with your fingers.
- For a finer, more even texture, use a grater. In this case, freeze the yolks for 15-20 minutes before grating. This prevents them from sticking to the grater and ensures a delicate, fluffy result.
How to Serve Uova Mimosa
Uova Mimosa make a perfect appetizer for dinner parties, family lunches, and festive gatherings. Their elegant presentation and rich flavor pair well with any type of menu.
These stuffed eggs are also a great choice for an aperitivo or a buffet-style dinner. For a more refined touch, serve them in single-portion appetizer spoons, making them easy to enjoy at cocktail parties or special events.
For a beautiful decorative finish, garnish your Mimosa Eggs with pink peppercorns for a pop of color, or add a touch of freshness with parsley or mint leaves.
Simple, elegant, and delicious, these eggs are guaranteed to impress your guests!
Variations
The traditional tuna and mayonnaise filling is a classic, but you can customize the recipe to your taste. Here are some delicious variations:
Pesto & Potato – Skip the tuna and mix the yolks with pesto alla Genovese and a boiled potato for a creamy, herbaceous twist.
No Anchovies or Capers? No Problem! – If you prefer a milder flavor, simply leave them out without affecting the texture.
Olive Lovers – Add chopped olives for a Mediterranean touch.
Asparagus & Parmigiano Reggiano – Since asparagus pairs beautifully with eggs, try a creamy asparagus and Parmigiano Reggiano filling. This is the same rich and flavorful spread I use in my Asparagus Puff Pastry Baskets.
These variations make Uova Mimosa even more versatile and perfect for any occasion. Enjoy experimenting with flavors to make them your own!
Recipe Card
Uova Mimosa (Italian Deviled Eggs for Spring Celebrations)
Ingredients
- 4 eggs
- 120 g tuna in oil - 4 oz
- 50 g mayonnaise - ~3 ½ tablespoons
- 1 teaspoon capers
- 2 anchovy fillets
- 1 bunch parsley
- pink peppercorns - for decoration (optional)
Instructions
- Place the eggs in a saucepan filled with cold water. Bring to a boil, then cook for 10 minutes from the moment the water starts boiling.
- Drain the eggs and immediately rinse them under cold water to stop the cooking process. Let them cool completely before peeling the eggs, without breaking the whites
- Cut them in half lengthwise using a sharp knife. Gently remove the yolks and place them in a bowl. Set aside 2 or 3 yolks (depending on the egg size) in a separate cup for the final garnish.
- To the bowl with the yolks, add drained tuna, anchovy fillets, capers, mayonnaise, and chopped parsley.
- Using an immersion blender, blend everything until you achieve a smooth, thick, and creamy mixture.
- With a teaspoon, generously fill each egg white with the tuna and yolk cream. Spread the filling over the entire surface, not just in the hollow left by the yolk.
- Place the stuffed eggs on a serving dish. Crumble or grate the reserved egg yolks over the top to create the mimosa flower effect.TIP: For a finer texture, freeze the yolks for 15-20 minutes before grating. This helps prevent them from sticking to the grater.
- Your Uova Mimosa (Italian Deviled Eggs) are ready to serve! Sprinkle a little pink peppercorns on top for decoration (optional).
Leave a Reply