Bistro Mayonnaise Eggs
Hard-boiled eggs coated in mayonnaise made with Dijon mustard, served chilled on a bed of lettuce. The timeless classic of Parisian counters, both hearty and refined in its simplicity.
Hard-boiled eggs coated in mayonnaise made with Dijon mustard, served chilled on a bed of lettuce. The timeless classic of Parisian counters, both hearty and refined in its simplicity.
Ah, that bistro in Montparnasse where we reshaped the world, Breton, Soupault and I! We'd push the door open, the owner already knew our thirst. Before any debate, we'd attack the mayonnaise egg — the secret, my friend, is to pour the oil drop by drop, never losing patience, like writing a poem verse by verse. And then the red wine flowed, and the night was ours.
- •Fresh eggs — as many as needed (base)
- •Oil — a patient drizzle (body of the mayonnaise)
- •Dijon mustard — a spoonful (binder and sharpness)
- •Vinegar — a few drops (acidity)
- •Salt, pepper — to taste (seasoning)
Bistro Mayonnaise Eggs
Hard-boiled eggs coated in mayonnaise made with Dijon mustard, served chilled on a bed of lettuce. The timeless classic of Parisian counters, both hearty and refined in its simplicity.
Why this dish? Before the war, Aragon and the Surrealists reshaped the world in the cafés of Montparnasse and Montmartre. The mayonnaise egg, king of Parisian bistros, was the companion of long discussions over a glass of red wine — simple, popular, always there.
Ah, that bistro in Montparnasse where we reshaped the world, Breton, Soupault and I! We'd push the door open, the owner already knew our thirst. Before any debate, we'd attack the mayonnaise egg — the secret, my friend, is to pour the oil drop by drop, never losing patience, like writing a poem verse by verse. And then the red wine flowed, and the night was ours.
Ingredients (period version)
- Fresh eggs — as many as needed (base)
- Oil — a patient drizzle (body of the mayonnaise)
- Dijon mustard — a spoonful (binder and sharpness)
- Vinegar — a few drops (acidity)
- Salt, pepper — to taste (seasoning)
Ingredients
- Eggs — 6 (base)
- Egg yolk — 1 (emulsion for mayonnaise)
- Dijon mustard — 1 tsp (binder and sharpness)
- Neutral oil (sunflower) — 150 ml (body of the mayonnaise)
- Wine vinegar — 1 tsp (acidity)
- Salt, pepper — to taste (seasoning)
- Green salad — a few leaves (bedding)
Method
- Cook the eggs in boiling water for 9 minutes, cool immediately under cold water, then peel.
- Make the mayonnaise: whisk the egg yolk with mustard and salt, then pour in the oil in a very thin stream while whisking continuously.
- Thin with vinegar, adjust seasoning.
- Cut the eggs in half, place on the salad and generously coat with mayonnaise.
How it was made : In the bistros of the interwar period, mayonnaise eggs were an affordable institution. The mayonnaise was made by hand, with a whisk or fork, the oil added drop by drop — a gesture of patience that every cook mastered.
The contemporary twist : A pinch of smoked paprika and some chopped herbs on top, served on a slate board in a reinvented Parisian zinc style.
Louis Aragon · Charactorium
