L’œuf mayonnaise façon Lyonnaise

Bonjour, mes amis! Today, we’re diving into the delightful world of French cuisine, where tradition meets innovation in the most incroyable ways. Our star of the show? The ever-charming deviled eggs, or as the French say, “œufs mayo.” The French love deviled eggs so much that you can find entire cookbooks dedicated to them. Today, we’ll have a dish inspired by the classic salade lyonnaise. Prepare to embark on a journey that tantalizes taste buds and brings a touch of l’Hexagone to your table!

Unveiling the Secret Ingredient: Chervil

Let’s start by introducing you to chervil, a hidden gem in French gastronomy. This delicate herb boasts a flavor profile that’s both refreshing and subtly anise-like. Imagine a symphony of parsley, tarragon, and a whisper of licorice – that’s chervil for you! Grown primarily in temperate regions like Europe and North America, this herb flourishes during the cooler seasons of spring and autumn. Its tender leaves and stems are often snipped and sprinkled over dishes as a finishing touch, adding a burst of color and flavor. Très bien in French cooking, chervil finds its way into sauces, soups, and, of course, our beloved deviled eggs, providing that undeniable French flair.

A Brief Dip into History: The Tale of Mayonnaise

Before we delve into the œufs mayo magic, let’s take a moment to appreciate the history of mayonnaise. This rich and creamy condiment owes its existence to the French culinary tradition. Born in the 18th century, mayonnaise is the result of a magical emulsion between egg yolks, oil, and vinegar or lemon juice. The name is believed to have originated from “mahonnaise,” which referred to the city of Mahón in Menorca, where French soldiers were said to have first tasted this culinary masterpiece. Today, mayonnaise has become a staple in French cuisine, gracing everything from sandwiches to salads with its smooth and indulgent texture. In an exciting twist, today’s mayonnaise recipe does not use any eggs. Keep reading to learn more!

Œufs Mayo: The French Artistry

Now, let’s talk about the pièce de résistance – œufs mayo. These deviled eggs, elevated by the influence of chervil and the creamy embrace of mayonnaise, are a must-try for any culinary adventurer. The preparation is simple yet spectacular. Hard-boiled eggs are halved, their yolks whipped to velvety perfection with mayonnaise, mustard, and a hint of chervil. The resulting mixture is piped back into the egg whites, creating an edible canvas that’s both visually appealing and palate-pleasing. The subtle anise notes of chervil marry gracefully with the creamy tang of mayonnaise, resulting in a harmonious burst of flavors.

So, there you have it – a tryst of chervil, mayonnaise, and deviled eggs that’s truly magnifique. Elevate your appetizers with this quintessentially French delight, and transport your taste buds to the charming streets of Paris. Whether it’s a soirée or a casual get-together, œufs mayo are sure to make a lasting impression.

A bientôt! Et bonne cuisine!

And now, chers lecteurs, without further adieu, œufs mayo façon lyonnaise!

A bientôt! Et bonne cuisine!

Deviled egg salad

L'œuf mayonnaise façon Lyonnaise
Prep Time 20 minutes
Cook Time 12 minutes
Course Appetizer, Salad
Cuisine French
Servings 4 people


  • 4 eggs
  • 1 slice rustic bread
  • lettuce leaves a few leaves of chicory, frisée, or your favorite lettuce

For the mayonnaise

  • 1 tsp vinegar
  • 1 Tbsp yellow mustard
  • 1 C grape seed oil
  • 1 Tbsp minced fresh herbs chervil, parsley, or chives work well


  • Cut the slice of bread into small cubes. Bake in a preheated 450 ℉ oven for abut 3 minuets. Watch closely, as the bread may burn if left unattended.
  • Using a whisk or hand mixer, mix together all the ingredients for the mayonnaise.
  • Boil the eggs for 8 minutes. Immediately transfer them to a boil of ice water to stop the cooking. Allow to cool enough to handle them.
  • Peel the shell from the eggs, cut them in half length-wise, and put the yolks into a small mixing bowl. Set the egg whites aside (you'll want them in just a minute).
  • Mix the yolks and mayonnaise with a fork until creamy. Season with salt and pepper to taste.
  • Using a small spoon, put a dollup of the egg yolk mixture on each egg white half. Garnish with lettuce leaves and the bread croutons. Serve immediately.


Note: A good quality organic prepackaged mayonnaise works equally well and can save you a bit of time. If you are using store-bought mayonnaise, you will still want to mix in a tablespoon for minced fresh herbs.
Note: For a bit of a salty crunch, bake four slices of bacon in a 350 degree oven until crisp. Break each piece of bacon in half length-wise and serve along side the egg.