Stuffed or Mimosa Eggs

This is another childhood memory that I keep with me. My mother used to make "oua umplute" or staffed eggs with the New Year's celebration with regularity. Although I loved them, being probably my favourite dish for the New Year, I did not make them since moving to Belgium.

This holiday season was the perfect occasion to make them again. I was excited for my daughter to taste them for the first time. At least this is what I thought. When she saw them she said... mommy, you made the Mimosa Eggs! I had no clue that they were called like that as I always knew them as staffed eggs. But we learn every day something new, as well as I learned that my daughter also prepared them when being in a scouts camp.

That creamy yolk-mustard-mayonnaise combination is dropped from heaven. Some like to add herbs to this cream but I like them better without. It is such a simple and delicious aperitive for the New Year's celebration!

Happy New Year!


  • 12 eggs
  • 4 tablespoons of mayonnaise
  • 1 tablespoon mustard
  • salt
  • pepper
  • decoration (parsley, pickled or fresh bell peppers, olives, etc)
  • (optional) herbs, like parsley, dill, thyme etc (finely chopped)
  1. Boil the eggs by putting them in boiling water for 13 minutes. (hard boil)
  2. Emerge them immediately after in cold (even icy) water.
  3. Peel the eggs and cut them in 2.
  4. Remove the yolks into a bowl.
  5. Add the mustard, mayonnaise, salt and pepper over the boiled yolks and mix them until you obtain a paste. To your taste, you may add more mustard or mayonnaise if you wish.
  6. Put back a spoon (or use a posh) of yolk cream into the egg whites.
  7. Decorate the top as you feel.


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