The Oeuf Mayo, the great Oeuf Mayo, is a starter and an apéro item. It’s simple and decadent : an egg, but with a double dose of yolk. It’s the purist cousin of the deviled egg, aka the œuf mimosa. The Oeuf Mayo is hard boiled, sliced in half, and topped with a healthy dollop of mayonnaise.
It’s over-the-top like a double-chocolate chocolate chip cookie. It’s like saying yes to the whipped cream on top of a scoop of ice cream, asking for a double-shot in a latte, or a cocktail, buttering both slices of bread for a sandwich.
To prepare an œuf mayo :
boil an egg (place it in cold water, start a timer and turn on the heat to a boil, 7 minutes : I like to keep it jammy)
make your mayonnaise (a raw egg yolk in a bowl, whisk, add a half a teaspoon of mustard and / or vinegar, some salt, whisk, whisk, very slowly pouring in your neutral oil, whisk, whisk, keep pouring in a thin stream, until you feel your consistency is right and make sure to stop before it splits)
assemble (once the hard-boiled egg is cooled a bit, remove shell, cut in half lengthwise and place a pretty spoonful of mayonnaise on top. Season with paprika, dill, or anything you’d like)
Pairs well with a crisp white wine, to cut through the fattiness.
The œuf mayo is a serious affair. Every year, the A.S.O.M., l’Association de Sauvegarde de l'Oeuf Mayonnaise, organises an international competition for the best œuf mayo. An A.S.O.M. plaque in a bistrot is a ✅ GREEN FLAG ✅ that you should be eating there. - ZT
“Le temps passe, les œufs durent.”
Oeufs mayo, Sornettes, Paris 17