Oeufs Mayonnaise

Name: Oeufs Mayonnaise
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large eggs; 1 egg yolk; 2 tsp Dijon mustard; 2 tsp lemon juice; 1/4 tsp fine salt; 1/2 cup neutral oil; 2 tbsp fresh chives, minced

Soft-boiled eggs draped in a rich, homemade Dijon mayonnaise and garnished with fresh chives. A classic French bistro starter that is both simple and elegant.

24 minEasyServes 4220 cal/serving

FrenchAppetizerStovetopVegetarianPescatarianLow CarbKetoHigh ProteinHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

4 large eggs
1 egg yolk
2 tsp Dijon mustard
2 tsp lemon juice
1/4 tsp fine salt
1/2 cup neutral oil
2 tbsp fresh chives, minced

Instructions

1

Bring a pot of water to a boil, then carefully lower in 4 large eggs and cook for 8 minutes.
2

Transfer large eggs to an ice bath, then peel once completely cooled.
3

Whisk 1 egg yolk, 2 tsp Dijon mustard, 2 tsp lemon juice, and 1/4 tsp fine salt together in a bowl until smooth.
4

Slowly whisk in 1/2 cup neutral oil a drop at a time until thick and emulsified.
5

Slice peeled large eggs in half lengthwise and place cut-side down on a plate.
6

Spoon mayonnaise generously over large eggs and garnish with 2 tbsp minced fresh chives.

Questions

How long does Oeufs Mayonnaise keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Oeufs Mayonnaise?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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