Oeufs Mayonnaise Recipe

This Oeufs Mayonnaise recipe transforms perfectly cooked eggs and rich homemade mayonnaise into an elegant Parisian bistro starter. Featured on Dinner in Paris with host Romain Avril, this classic French egg appetizer combines tender eggs with Dijon mustard, white wine vinegar, fresh herbs, and a smooth emulsified mayonnaise for a simple yet sophisticated dish.

The Inspiration

Oeufs Mayonnaise is a classic French bistro dish that celebrates simplicity, careful technique, and rich flavour. Rather than relying on elaborate sauces or complicated garnishes, this Parisian bistro starter places eggs and mayonnaise at the centre of the plate.

On Dinner in Paris, host Romain Avril prepares the eggs for exactly 8½ minutes before transferring them immediately to an ice bath. This stops the cooking process and helps preserve the desired texture while making the eggs easier to cool before peeling.

The finished Oeufs Mayonnaise can be served slightly chilled or at room temperature, making it a versatile appetizer for brunch, lunch, or a French-inspired dinner. Fresh herbs such as parsley, chervil, and chives are folded into the mayonnaise at the end, bringing freshness, colour, and a distinctly French character to the sauce.

Ingredients

8 large eggs, plus 2 egg yolks (room temperature)
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 large garlic clove, minced
180 ml (3/4 cup) neutral oil
2 tbsp mixed herbs like parsley, chervil and chives, finely chopped
Salt and white pepper, to taste
Water, boiling

Method

Bring a pot of water to a boil over high heat. Once boiling, lower the eggs gently into the water and cook for 8 1/2 minutes.
Remove from water and transfer immediately to ice water and cool 10 minutes.
Peel gently and halve lengthwise. Season eggs with salt and white pepper.
In a bowl, whisk egg yolks, mustard, vinegar, salt and white pepper.
Begin adding oil in drop by drop while whisking constantly.
Once thickening begins, add oil in a thin steady stream.
It is ready once it is thick and emulsified. Fold in herbs. Spoon mayonnaise onto egg halves.
Serve slightly chilled or at room temperature. Enjoy!

Serving Suggestions

This French Oeufs Mayonnaise recipe is ideal as an appetizer, brunch dish, light lunch starter, or part of a larger Parisian-inspired spread. Arrange the egg halves in neat rows or a circular pattern on a platter and spoon the mayonnaise generously over the top so the eggs remain visible beneath the creamy sauce.

Oeufs Mayonnaise can be served alongside slices of crusty baguette for a more substantial appetizer. A simple green salad dressed lightly with vinaigrette can also provide a crisp, acidic contrast to the creamy mayonnaise.

Because the recipe may be served chilled or at room temperature, it works especially well for entertaining. The dish can be plated before the meal and served as an elegant first course without requiring last-minute cooking.

Final Thoughts

This Oeufs Mayonnaise recipe is an excellent example of how classic French cooking can transform basic ingredients into an elegant and satisfying dish. Eggs, Dijon mustard, vinegar, oil, herbs, salt, and white pepper come together through careful timing and emulsification rather than complicated preparation.

Whether served for brunch, as the opening course of a French dinner, or as part of an appetizer spread, this elegant Oeufs Mayonnaise recipe offers creamy mayonnaise, tender eggs, fresh herbs, and tangy Dijon flavour in every bite.

Find more recipes from Dinner in Paris here!