This dish of Rouleaux de Jambon aux Œufs Mimosa has been a fixture on my weekend tables ever since I first made it for a family brunch years ago. I fell in love with how simple ingredients combine to create a contrast of textures and flavors. The tender, slightly salty ham cradle a soft, silky filling where mashed yolks meet tangy mustard and smooth mayonnaise. It is an easy yet refined bite that feels festive without the fuss. I discovered the exact balance while adapting a childhood memory of egg salads into a dressed up canapé, and the result has become our go to when guests arrive on short notice. What makes this especially meaningful is the number of times it redeemed a hectic morning. I have assembled these while coffee brewed and the house filled with chatter, and yet they look thoughtful on the platter. The contrast between the pale eggs, the green of fresh chives and the dusting of paprika creates a pretty presentation without sophisticated technique. The texture is creamy with tiny bits of chopped egg white for bite, and the aroma of mustard and chives keeps it bright. Every time I bring these to family gatherings someone asks for the recipe and the platter disappears faster than expected.

Ingredients

• Ham: Use 4 large slices of cooked white ham or deli ham. Look for slices about 3 1/2 to 4 inches wide. Thicker slices hold the filling better than very thin shaved ham. Smithfield, Boar s Head or your local deli are good choices.
• Eggs: Four large eggs give a rich yolk to white ratio. Choose eggs at room temperature for even cooking. Fresh eggs are easier to peel when cooked and shocked in cold water.
• Mayonnaise: About 7 tablespoons supplies creaminess and binding. Use a good quality mayonnaise such as Hellmann s or Dukes for best flavor. For a lighter version substitute part with plain yogurt or cream cheese.
• Mustard: One tablespoon Dijon or whole grain mustard adds acid and cut through richness. Maille and Grey Poupon are reliable options.
• Chives: Two tablespoons fresh chives, finely snipped provide freshness and a delicate onion note. Avoid dried herbs here to preserve texture.
• Seasoning: Black pepper to taste and an optional pinch of sweet paprika for color and gentle warmth.

Instructions

Step 1 Cook the eggs Place 4 large eggs into a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium high heat, then lower to maintain a simmer and cook for 10 minutes to reach hard boiled yolks. Immediately transfer eggs to a bowl of ice water to stop cooking and make peeling easier. Cool for at least 5 minutes then peel. Step 2 Prepare the mimosa filling Halve the peeled eggs lengthwise. Separate yolks from whites. Mash the yolks in a bowl with a fork until crumbly. Add 7 tablespoons mayonnaise and 1 tablespoon Dijon mustard, mix to a smooth, slightly fluffy texture. Finely chop the egg whites and fold them back into the yolk mixture so the filling keeps some bite. Stir in 2 tablespoons chopped chives and season with freshly ground black pepper. Add a pinch of sweet paprika if desired. Step 3 Assemble the rolls Lay each ham slice flat on a clean work surface. Spoon a generous central line of the mimosa filling along the center of each slice, leaving a small border at the short ends. Gently but firmly roll each slice from one long edge to the other to form a neat cylinder. Tuck the seam underneath to keep the roll tidy when placed on the serving platter. Step 4 Finish and serve Arrange rolls seam side down on a platter. If you prefer a glossy finish, brush a thin line of extra mayonnaise across each roll or spoon a light yogurt mustard dressing over them. Sprinkle with additional chopped chives and a tiny dusting of paprika. Serve chilled or at room temperature. For a warm option preheat oven to 350 degrees F and heat rolls for 4 to 5 minutes until just warmed through.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.