Parisian Style Egg Salad (Oeufs Mayonnaise)
About this Recipe
Parisian Style Egg Salad (Oeufs Mayonnaise) is a classic Parisian appetizer. It became difficult to find for quite some time. But now, oeufs mayonnaise seems to be enjoying a resurgence. Why not? They are luscious and surprisingly filling. Plus, they look interesting on a plate – trying to capture that in the photo.
This is part of the series on making a Parisian dinner right at home. Again, trying to make easy recipes, with a portion that can be made ahead. The Parisian Style Egg Salad (Oeufs Mayonnaise), really fits the ticket of ease of preparation, making part ahead and being classically Parisian.
You can prepare the eggs and the mayonnaise a day ahead and simply plate it when you are ready to begin your meal. The recipe is for 4 servings of 3 halves each. However, it only takes a little math to increase this for more people. And, you will be happy to have extra if there are only two of you for dinner.
Prep Time: 1 hour
- 6 eggs, nearly hard-boiled and peeled
- 1 c. mayonnaise – prepared
- 1 Tbsp. Dijon mustard
- 2 tsp. lemon juice
- 2 tsp. vinegar (white wine vinegar, but could use red wine, white vinegar – probably not balsamic)
- 1/4 tsp. ground black pepper
- pinch of salt
- optional – chopped chives, chopped green part of green onions, cherry tomatoes halved, sprigs of celery leaves, fresh thyme stem with leaves, any of these for garnish
Step by Step Instructions
Boil the eggs (or go buy some already boiled and peeled). Really, I am a big believer in the 6 minute boiled egg. They come out beautifully, no dark ring around the yellow, yolky but firm, not dry and mealy. I use the age-old recipe in many, many cookbooks for a 7 minute boiled egg, but reduce it by a minute. Place the eggs in a saucepan and cover with plenty of cold water. Bring to a boil over high heat. Then, when it comes a boil – a real boil – turn the time on for 6 minutes. Next, reduce the heat only a little and let them boil for 6 minutes.
Now that is boiling!
Remove from heat and pour out the water. Fill the saucepan with the eggs with cold water, a few times, so the cooking stops completely. Peel and store in the refrigerator if you are making them ahead.
Good luck with peeling them. I have read that if the eggs are old they peel easier. Or, some say put vinegar in the water. Others say peel when hot. Just do your best. Keep reading and you will find that we are going to hide the blemishes of these little jewels.
Make the mayonnaise. In a bowl, combine remaining ingredients (except garnish) in a bowl and mix until smooth. It should be thin enough to spoon over the eggs, but not really thin enough to pour. Set aside.
Slice the boiled eggs in half lengthwise. Place 3 halves, yellow side down, in a peace sign arrangement on a salad plate. Spoon the mayonnaise over the eggs to cover them completely. Garnish if desired. Repeat on 3 other salad plates.
Serve with crusty French bread so none of the mayonnaise is lost.
More Bistro-Style Recipes
Parisian Baked Brabant Potatoes