Salade d’Oeufs

It was one of the last days of the heatwave. I just wanted to eat. No, actually, I wanted to cook something. But with 37°C outside and the apartment feeling like an operational sauna, I just couldn’t. So I opened a cookbook from the mid-20th century, looking for inspiration—and for something that didn’t require an oven. That’s when I found it: Salade d’Oeufs.

Boiled eggs, arranged on lettuce leaves, topped with a generous (honestly, too generous for the number of eggs) mix of mayonnaise, cream, Worcestershire sauce, herbs, and paprika.

I made a few tiny adjustments—reduced the cream by a third—and served it gracefully alongside pea and lardon bruschettas. Simple.

As long as you’ve got good mayonnaise (bless Emily for convincing me to buy one the day before), it’s all you need. A perfect dinner for a day spent cooking in a sauna. And I think I’ve found a new favourite.

Looking into the history of this recipe, I discovered that the version I made is far from the original. Its story goes all the way back to the 18th century—an era when mayonnaise had yet to make its appearance. But while I continue to dig into that earlier version, here’s a recipe from a more recent chapter, when mayonnaise had firmly claimed its place in the hearts (and kitchens) of many.

Boil eggs. As much as you want. They can be hard or medium-soft boiled. I did 3 eggs.

Mix mayonnaise and 1/3 of the amount of cream (35%). Add Worcestershire and salt. I did 3 tbsp mayonnaise and 1 tbsp cream + 1 tsp Worcestershire sauce and salt. Mix. 

Place the eggs on lettuce leaves. Pour over the sauce (on eggs). Top with smoked paprika, chives and parsley.