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Jul 27, 2007 09:41 PM

French "eggs mayonnaise" or "oeufs mayonnaise" recipe?

I am looking for a recipe for a French appetizer called oeufs mayonaise. From what I can gather, it's hard boiled eggs, cut in half and topped with homemade mayo. Has anyone had this? Was there anything else added? (other than some cholesterol lowering medication?) Thanks!

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  1. It's exactly as you say. Usually served on a lettuce leaf, which could be considered anti-cholesterolinic. Actually, homemade mayonnaise is not that deadly. I always use safflower oil for mine. All the ingredients should be at the same temperature to guarantee that the mayonnaise will emulsify, or thicken:
    Loosely combine one egg yolk with a tablespoon of Dijon mustard. Allow to sit for a few minutes while you pray to the mayonnaise god. Whisking continuously, add oil in slow trickle. It should become mayonnaise. When you have a good cup or cup and a half, add a squeeze of lemon, salt and pepper. If the oil refuses to emulsify, don't cry: you can try again with the same stuff: just let it sit until the oil rises, pour it off, and repeat the whole process.
    I am delighted with herb and garlic mayonnaises and the Alice Waters "green goddess dressing" recipe printed here, which is mayonnaise augmented with avocado, garlic, a shallot, lime juice, and fresh parsley, tarragon, basil, dill - all the good stuff.
    In a French cafeteria, the mayonnaise is usually squirted onto the hard-boiled egg decoratively, with a poche à douille i.e. cake decorator.

      1. I understand this is an everyday simple version of an haute cuisine dish oeufs a l'ancienne. Poached or soft-boiled eggs are coated with a velouté or a white chaud-froid, perhaps with madeira. Traditionally, it's decorated with truffles and aspic.
        Of course, I will try this immediately, the next time I have most of the day to fix a few eggs for appetizers.

        Kidding aside, other than pretty garnishes, like veggies cut into shapes and parsley sprigs, I think eggs and a flavorful mayo about does it. They're a nice appetizer with a few other savory bites.

        1. We just returned from 10 days in France and I had oeufs mayonaise for lunch almost every day. It was always served with a small green salad with a mustard dressing. The photo is from Cafe Bleu Roi in Versailles.

          1 Reply
          1. re: dlea13015

            In my youth, egg mayonnaise was often a starter on restaurant menus. Havn't seen it here in the UK, or in France, for 20 years or so - interesting to know it's still around.

            The closest I get to it today are the egg mayonnaise sandwiches that just about every sandwich shop offers. Good sandwich, particularly when cress is added.