Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French dish of hard boiled egg served with mayonnaise, served as an hors d'oeuvre and regarded as a classic French bistro dish. A recipe for it appeared in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American readers in 1966 as Modern French Culinary Art. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Source Oeuf mayonnaise (Wikipedia)
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- Also in Geography Atlas: France, originated there.
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1. Oeuf mayonnaise (Wikipedia)
https://en.wikipedia.org/wiki/Oeuf_mayonnaise (dietary-suitability)
Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish.
In Cuisine: French Cuisine, lead paragraph
Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish.
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