Eggs Mayo or œuf mayo in French, is a classic French snack or entree that you’ll find practically in every bistro in Paris. Loved across the country, they’re beloved by the French population and there’s even an annual prize for the best eggs mayo in France! Deceptively simple, making a homemade mayo makes the dish taste really good and couple it with some fresh herbs and you’ve got a proper French classic.
A Classic French Entree
Come to Paris (where I live) and you’ll find this dish everywhere. Yes it’s very simple, hard boiled eggs and mayonnaise in its purest form but it’s certainly more than the sum of its parts.
I cook my eggs for 9 minutes allowing the egg whites to be completely cooked and for the yolk to be firm but still soft. For the mayonnaise it has to be homemade. Far superior in flavour, it’s well worth making it yourself. For easy serving (and for great presentation) I love to use squeezy bottles. Adding plenty of Dijon mustard to the mayo really helps add some attitude and I finish it off with some delightedly bright pickled mustard seeds. Finally for some additional flavour I like to add chervil, a massively underrated herb.
If you’re visiting Paris then you can taste an incredible on at La Rotisserie d’Argent which is featured in our best rotisserie chicken in Paris guide. Their egg-mayo won the coveted best egg-mayo award in 2021. You can also taste it during a fantastic food tour in Montmartre.
What You’ll Need
To make eggs mayo you’ll need, in its simplest form, eggs and mayo. You can use store bought mayo but honestly, it’s just not the same. Read on to find out what you need to make the real version that you’ll find in France.
Mayonnaise
For a really good home made mayonnaise you’ll need:
Eggs: I use raw, free range eggs for fresh mayo. If you live in an area where you’re not
Dijon Mustard: Dijon mustard is key for a good, French mayo. Avoid using whole grain or sweet American mustard.
Oil: It’s important to use a neutral oil such as rapeseed or sunflower oil for mayonnaise. You can, at the end, also use a bit of Extra Virgin Olive Oil for flavour too.
Eggs & Garnish
Hard Boiled Eggs: Again, free range eggs are perfect for this. You can use duck eggs if you’re feeling fancy! Avoid using quail eggs as they’re just too small (unless you’re making tiny canapés!).
Herbs: I love to use a tiny amount of Chervil as a garnish – it adds a pop of flavour and colour. You can also use finely chopped chives for a nice onion flavour.
Pickles: I use pickled mustard seeds for some acidity. You can also use capers or even finely minced French cornichon.
Variations
You can vary the garnish to your taste – there are no rules! I’ve had eggs mayo in Paris with sauce gribiche instead of mayonnaise (this is amazing). I’ve also had them with braised leeks and even with anchovies!
Ingredients
Makes enough for a small entree/starter for 2.
- 4 free range eggs
- 125ml sunflower oil
- 25ml extra virgin olive oil, as required
- Lemon Juice, as required
- 1 tsp Dijon mustard
- Pickled Mustard seeds, as required
- Chervil, as required
How to Make Eggs Mayo
- Firstly make the mayonnaise by placing 1 egg yolk, Dijon mustard and a squeeze of lemon juice (optional) in a mixing bowl. Whisk to combine.
- Slowly drizzle in the sunflower oil whilst constantly whisking. Pour in the oil slowly at first but you can increase the speed as the emulsion builds. You should be left with a thick mayonnaise. Season to taste.
- For the hard boiled eggs, place 3 fridge cold eggs in boiling water and turn down to a simmer. Cook for 9 minutes. Once cooked, place the eggs into cold or ice water. Once cool, remove the shell.
- Cut the 3 eggs in half and then dress the yolk section with a good amount of mayo. Garnish with pickles and herbs.
What’s the Difference Between Eggs Mayo and Devilled Eggs?
Eggs mayo is, in its simplest form, hard boiled eggs dressed with mayonnaise.
Devilled eggs however are hard boiled eggs with the yolks removed. These yolks are then puréed, or pressed through a fine sieve, and then mixed into mayonnaise and Dijon mustard. The mixture is then piped into where the yolks were in the eggs. In French, devilled eggs are called ‘oeufs mimosa’ because the specs of cooked egg yolk resemble mimosa tree flowers.
