At first glance, nothing could be simpler than egg mayonnaise. Yet this dish has been a jewel in Parisian gastronomy's crown for generations. Making this dish is a real art form, and it's found on the menu of the greatest Parisian brasseries.
To make it, you need a nice, fresh hard-boiled egg that is cut in two and placed on a plate with diced mixed vegetables and a nice dollop of firm mayonnaise. This flavoursome starter, which has been a success ever since its invention, is loved by patrons of bistros and brasseries.