Oeufs durs mayonnaise

Hard-boiled eggs with French mayonnaise

For this simple dish, use eggs that are free-range or organic to produce spectacular results. The trick, as described below, is boiling the eggs just long enough to ensure that their centers are almost but not entirely cooked through — in order to preserve their attractive orange-yellow color. Serve as a starter or as part of a buffet or picnic.

For a video demonstration showing how to make the mayonnaise, click here.

2 eggs
2 tbsp. French mayonnaise
tender leaves
salt and freshly ground black pepper

Place the eggs in a pot of cold water deep enough to cover them completely. Bring to a boil. From the moment boiling begins, cook precisely five minutes.

Remove from heat. Gently tip the hot water out of the pot and refill with enough cold running water to cover the eggs. Repeat this procedure: tip the water out again and refill the pot with cold water. Let the eggs cool for five minutes.

While the eggs are cooling, prepare your mayonnaise.

Now prepare the dish for serving. Wash and dry the tender leaves. Peel the eggs and, using a sharp knife, slice them in half lengthwise. Place the halves on individual plates or a platter, season with salt and pepper, and decorate with the tender leaves. Top with a dollop of mayo.

Serve with fresh bread or toast, with a bowlful of extra mayonnaise on the side. Serves 1-2.

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4 Responses to Oeufs durs mayonnaise

  1. PATRICIA H. Flournoy says:

    It was a lovely starter when I was first married and lived in London. But you are right …now it is usually made with commercial mayonnaise which changes it completely.
    I will make it again! Thanks to you…or another “old” favorite …Oeufs Mimosa!
    Merci for all your inspiration!

    • Meg says:

      Hello, Patricia. Yes, you can’t beat ‘oeufs mayo’ with homemade mayonnaise. I will be making this tomorrow as a starter for Easter lunch, a family tradition. Glad you enjoyed it! Cheers, Meg

  2. I often made this my lunch when I was a student. All cafés and bistros had it on the menu in those days. Sweet memories, and I still love it.

    • Meg says:

      Thanks, Jonell. To my surprise, this has turned out to be one of the most popular dishes on the site. It still appears on bistro menus here in Paris — the problem being that now they often use commercial mayonnaise, which changes the entire experience. It’s kind of scandal, because it’s so easy to make mayonnaise at home or in a restaurant kitchen, as you well know. Friends have told me they fear it’s too challenging, but it’s actually very quick — and fun — once you get the hang of it. That’s why I put a video showing how to make homemade mayonnaise right here on the site.

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