Oeufs Mayo
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Oeufs mayonnaise, affectionately called 'oeufs mayo' in Parisian bistros, is a quintessential French starter celebrating simplicity and perfect execution. This unassuming dish of perfectly boiled eggs topped with homemade mayonnaise has been a staple since the early 20th century. In Paris, there's even an association dedicated to protecting this culinary icon, highlighting how seriously the French take transforming humble ingredients into sublime dishes.
Time & Quantities
Method & Ingredients
Required Equipment: Medium saucepan, bowl with ice water, whisk, small food processor (optional)
Cooking Method: No-Cook
Ingredients
- 8 large eggs (room temperature)
- 2 egg yolks (for mayonnaise)
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1/4 tsp salt (plus more to taste)
- 250ml neutral oil (sunflower or grapeseed)
- 1 tbsp lemon juice
- pepper
- 1 tbsp chives (chopped)
- 1 tbsp parsley (chopped)
- flaky sea salt
- optional: pinch cayenne or paprika
Instructions
- Place eggs in saucepan, cover with cold water by 1 inch.
- Bring to a boil, then immediately remove from heat, cover, and let stand for exactly 9 minutes – set a timer, it matters!
- Transfer eggs to an ice bath to stop cooking and preserve that perfect texture.
- Time for mayonnaise magic! Combine egg yolks, mustard, vinegar, and salt in a bowl.
- Very slowly add oil drop by drop at first, whisking constantly (your arm might complain, but your taste buds will thank you), then in a thin stream until thick.
- Whisk in lemon juice, season with salt and pepper to taste.
- Peel cooled eggs, cut in half lengthwise, and arrange on a serving plate.
- Top each egg half with a generous dollop of your freshly made mayonnaise.
- Sprinkle with herbs, a touch of cayenne or paprika if you're feeling spicy, and flaky salt.
- Serve immediately with crusty baguette and watch them disappear.
Storage & Make-Ahead
Storage Advice: Boiled eggs can be refrigerated up to 2 days. Homemade mayonnaise should be used within 24 hours for food safety.
Make-Ahead & Freezing Tips: Eggs can be boiled up to 2 days ahead but peel just before serving. Make mayonnaise fresh or a few hours before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 290
- Protein: 10g
- Fat: 26g (Saturated: 5g)
- Carbohydrates: 1g (Fiber: 0g, Sugar: 0g)
Allergen Information: Contains eggs, mustard
Dietary Information: Contains eggs, mustard; vegetarian-friendly; not suitable for vegans or those with egg allergies
Serving & Variations
Serving Suggestions: Arrange egg halves on platter or individual plates cut side up with dollop of mayonnaise. Simple white plate with minimal garnish is classic. Serve with basket of sliced baguette and small dish of cornichons. Some bistros add a few leaves of lamb's lettuce.
Wine or Drink Pairing: Crisp, unoaked white wine like Muscadet from Loire Valley or Chablis from Burgundy complements the richness without overwhelming the delicate flavors.
Possible Recipe Variations: Add capers or cornichons to mayonnaise for briny kick. Flavor variations: pesto, truffle oil, or saffron mayo. Luxury version: top with small dollop of caviar. Create platter with different mayonnaise flavors.
Additional Notes: Keys are perfect egg cooking (whites set, yolks tender) and freshly made mayonnaise.
J’ai fait ces oeufs mayonnaise pour un apéritif et tout le monde les a adorés! La mayonnaise maison fait toute la différence. J’ai utilisé des oeufs de petit calibre pour l’apéro. Suggestion: ajouter quelques sardines en boite avec la mayo pour faire des “oeufs du pêcheur”. Simple et délicieux.
Bonne idée avec les sardines! à mélanger aussi avec des anchois pour plus de peps. Attention a ne pas trop saler!