Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros. This version with fresh dill and tart, crisp cornichons, is an elevated version of the classic recipe. It is a breeze to put together and the result is the tastiest hors d’oeuvre you can imagine.
The mayonnaise mixture couldn’t be easier to whip together. Fresh dill and crisp cornichons are essential for the sauce.
You will have a bit of dill mayonnaise leftover that you can serve alongside the eggs.
Accompanied by a slice or two of rustic bread or buttered toast, the eggs cornichon will also make a satisfying light lunch.
I love these tasty eggs and could easily eat them every day.
Eggs Cornichon
Adapted from Fine Cooking
Author: Kiyo Miller
Serves: 12 pieces
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise
- 2½ teaspoons cornichon brine
- 1 tablespoon finely chopped fresh dill, more for garnish
- zest of half a small lemon
- fine sea salt and freshly ground black pepper
- 1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs
Preparation
- Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
- In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
- Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.