
Delicate ham rolls filled with creamy mimosa egg filling, a quick and elegant appetizer or light lunch that brightens any table.

I tested several mustard to mayo ratios and found that a single tablespoon of mustard keeps the filling lively without overpowering the egg. Family members often request more chives. I like to keep a jar of good Dijon on hand, and I use thick sliced deli ham rather than shaved ham so the rolls stay intact when served.
My favorite aspect of these rolls is how forgiving the method is. Even if the filling is slightly too loose you can firm it up with a bit more chopped egg white or a tablespoon of extra mayo. Guests love the bright pop of chives and the comforting taste of egg and ham together. I have brought these to casual potlucks and formal brunches and they fit both settings gracefully.
Store the assembled rolls in an airtight container in the refrigerator for up to 48 hours. Separate layers with parchment paper to avoid sticking and keep the rolls seam side down to maintain shape. If you plan to make the filling the day before, keep it in a sealed bowl and fill the ham just before serving to preserve the freshest texture. To reheat gently warm rolls in a preheated oven at 350 degrees F for 4 to 5 minutes, or serve at room temperature by removing from the fridge 15 minutes before plating.
For a lighter filling replace 1 tablespoon of mayonnaise with 1 tablespoon plain full fat yogurt or soft cream cheese. Use whole grain mustard instead of Dijon for a textured note. Substitute smoked turkey slices or roasted turkey breast for a non pork version. If you want a vegetarian option use thick roasted eggplant slices or large blanched Swiss chard leaves in place of ham and add a pinch more salt to the filling.
Serve these as an elegant starter on a long platter garnished with extra chives and small pickled cornichons. For brunch pair with a simple mixed green salad dressed with lemon vinaigrette and crusty bread. They also work well as part of a classic French style buffet with terrines, cheese and olives. Offer lemon wedges and a mustard yogurt sauce on the side for guests who want extra tang.
This dish draws from classic French and Mediterranean notions of stuffed eggs and composed cold plates. The mimosa filling references the traditional French œufs mimosa where hard boiled yolks are mashed and combined with mayonnaise then piped into halved whites. Wrapping that filling in ham rather than into whites modernizes the presentation and echoes canapés popular in bistro kitchens where simple cured or cooked meats frame rich garnishes.
In spring boost the freshness with extra chopped tarragon and lemon zest. During summer swap chives for finely chopped basil for a sweeter herbal profile. In cooler months add a teaspoon of chopped cornichon for acidity and a sprinkle of smoked paprika for warmth. For holiday parties prepare the filling in advance and assemble the rolls on the day of serving to maintain the best texture.
Make the mimosa filling up to a day ahead and store covered in the refrigerator. Keep ham slices separated on a tray and assemble no more than two hours before serving for the best appearance. If packing for lunches place rolls seam side down in a shallow container and tuck a small ice pack alongside to keep them cool until ready to eat.
These ham rolls are a small pleasure that travel well across contexts. Whether for a light lunch, a celebratory brunch or a casual afternoon snack, they balance ease and elegance. Try them once and you may find they become a quick favorite for gatherings and quiet nights in alike.
Shock the eggs in ice water after boiling for easier peeling and creamier yolks.
Use thicker deli ham or folded slices to prevent the rolls from unwrapping when served.
If the filling seems loose, fold in extra chopped egg white or chill briefly to firm up.
Chop chives finely and add just before serving to keep their color and fresh flavor.
This nourishing rouleaux de jambon aux œufs mimosa recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Rouleaux de Jambon aux Œufs Mimosa recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Put 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil then reduce to a simmer and cook 10 minutes for hard boiled yolks. Transfer to ice water and cool for 5 minutes then peel.
Halve eggs and separate yolks from whites. Mash yolks with a fork and mix in 7 tablespoons mayonnaise and 1 tablespoon Dijon mustard until smooth. Finely chop whites and fold into yolk mixture. Stir in 2 tablespoons chopped chives and season with black pepper and a pinch of paprika if desired.
Lay each ham slice flat. Spoon a line of filling down the center leaving short edges free. Roll the ham around the filling firmly and place seam side down on a platter.
Garnish with extra chives and a light dusting of paprika. Serve chilled or at room temperature. For a warm option heat in a 350 degrees F oven for 4 to 5 minutes.
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