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French

Œufs mayonnaise

Contains egg (no meat or fish)

The Paris bistro starter: just-set hard-boiled eggs, halved and coated in a thick, mustardy homemade mayonnaise, with lettuce and chives.

Œufs mayonnaise is a French egg dish from France, ready in about 29 minutes and made with egg and mayonnaise. It serves 4 and is rated beginner to cook.

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Halved hard-boiled eggs coated in mayonnaise on lettuce with chives
Photo: Cullen328 / Wikimedia Commons · CC-BY-SA-4.0
Prep
10 min
Cook
9 min
Rest
10 min
Total
29 min
Serves
4
Level
Beginner
Calories
363

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Lower the eggs (opens in a new tab) into boiling water and cook for 9 minutes, so the yolks are just set and still bright. Cool in iced water for 10 minutes and peel.

  2. Step 2

    Stir the mustard into the mayonnaise (opens in a new tab) and season; it should be thick enough to coat a spoon.

  3. Step 3

    Halve the eggs (opens in a new tab), arrange cut-side down on lettuce (opens in a new tab) and spoon the mayonnaise (opens in a new tab) generously over to cover. Finish with chives (opens in a new tab) and pepper (opens in a new tab).

    • 3 min

About this dish

Origin
France · Commonly attributedA long-standing French bistro and home starter.More food from France
Dish
Lunch · Dinner · Egg dishes · Appetizers & starters
Cooking method
Boiled, No-cook
Taste
creamy, tangy, rich
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Cook more with
Egg · Mayonnaise · Prepared mustard · Chives
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg, mayonnaise
  • Contains: Mustardfrom mayonnaise, prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

363 kcal per serving

Estimated

1 serving ≈ 115 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 1%
  • Fat 88%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy363 kcal316 kcal
Protein9.9 g8.6 g
Carbohydrate0.9 g0.8 g
Net carbohydrate0.8 g0.7 g
Sugars0.5 g0.5 g
Added sugars0 g0 g
Fibre0.1 g0.1 g
Fat35.3 g30.6 g
Saturated fat6.7 g5.9 g
Trans fat0.1 g0.1 g
Cholesterol295 mg256 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
117 mg
Calcium
47 mg
Iron
1.4 mg
Magnesium
11 mg
Vitamin A (RAE)
129 µg
Vitamin C
1 mg
Vitamin D
1.6 µg
Vitamin B12
0.7 µg
Folate (DFE)
39 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lettuce.
  • Not counted (tiny amounts or “to taste”): salt, black pepper — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

  • Homemade mayonnaise contains raw egg yolk: Contains raw or barely cooked egg. Use clean, uncracked hen eggs within their best-before date — British Lion or Laid in Britain eggs in the UK, or pasteurised eggs (the USDA's advice for any recipe calling for raw egg) — especially for young children, pregnant people, older adults or anyone unwell.
  • Keep eggs refrigerated (below 5 °C / 40 °F) and refrigerate cooked egg dishes within 2 hours.

Storage

  • Assemble just before serving; boiled eggs keep peeled in the fridge for 2 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg6 piece · 300 g
  • Lettuce (optional)4 leaf · 40 g
Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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