Œufs mimosa (deviled eggs)
From Mycitycuisine.org
Œufs mimosa or deviled eggs are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with mayonnaise and mustard. In France deviled eggs often come with pepper and parsley.
At first, particularly hot spices were used for the deviled eggs, but nowadays there is a great variety of fillings for the eggs, therefore they are not always spicy.
Deviled eggs are served cold, as a side dish, appetizer and sometimes as a main course. This dish is a common holiday or party food.
The deviled eggs originated in ancient Rome and spread across all of Europe over the centuries.
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 Deviled eggs with crab in a bed of shaved carrots. |
 Deviled eggs with green dyed yolks. |
 Deviled egg with shrimp, onions. |
 Mustard based deviled eggs. |
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[edit] References
Deviled egg, en.wikipedia.org
What's up with "deviled" eggs, ham, etc.?, straightdope.com
Eggs Mimosa recipe, telegraph.co.uk
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