Breaded mimosa eggs are the great French starter with a crispy twist. The hard-boiled egg whites are coated in panko and fried for a moment, then filled with the classic yolk, mayonnaise and mustard filling. The contrast between crunchy and creamy is really great.
I discovered this version at Le Mine 904 restaurant in Petite-Rosselle, one lunchtime at the end of August 2026. I have known mimosa eggs, the French cousin of deviled eggs, all my life, but never breaded, and I asked on Instagram what you thought of the dish. I was won over.
Here is how I make them at home, with the classic mimosa egg base and a simple breading. It is not the restaurant’s recipe, just an easy version you can get right at home for an aperitif or a starter with a difference.
The story of that day: 🇫🇷 Petite-Rosselle - Puits Saint-Charles, Kaffeeklatsch and a giant wind turbine
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
Mimosa eggs
- 7 eggs (6 for the mimosa eggs + 1 for the breading)
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped chives
- Salt and pepper
Breading
- 40 g plain flour
- 60 g panko breadcrumbs
- 1 l frying oil
Method
- Lower 6 eggs into a pan of boiling water and cook for 10 minutes. Cool them straight away in a bowl of iced water for 15 minutes, then peel them.
- Cut the eggs in half lengthwise and carefully remove the yolks. Keep half a yolk aside for decoration.
- Mash the remaining yolks with a fork together with the mayonnaise and mustard, and season with salt and pepper. Spoon the filling into a piping bag or a freezer bag and keep it in the fridge.
- Set out three shallow plates: the flour, the last egg beaten with a pinch of salt, and the panko. Dry the egg whites well with kitchen paper.
- Dip each egg white half in the flour, then in the beaten egg, then in the panko, pressing lightly so it is well coated inside and out.
- Heat the oil to 180 °C. Fry the breaded whites 4 at a time for 1 to 2 minutes, until nicely golden. Drain them on kitchen paper and let them cool for 5 minutes.
- Pipe the yolk filling into each white. Grate the reserved half yolk over the top for the mimosa effect, sprinkle with chives and serve straight away while still crispy.
Tips and variations
- For a no-fry version, spray the breaded whites with a little oil and bake them for 6 to 8 minutes at 200 °C, or use an air fryer.
- Add a pinch of smoked paprika or a few drops of hot sauce to the filling for extra kick.
- The filling and cooked whites keep separately for 24 hours in the fridge. Bread, fry and fill at the last minute.
- Eggs that are a few days old are much easier to peel than very fresh ones.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.