My Take on Œuf Mayonnaise

A fresh take on the classic French œuf mayonnaise, made with creamy avocado, Greek yoghurt, mustard and vinegar. Perfect as a starter or a satisfying snack.

Œuf mayonnaise is a simple French bistro classic: a hard-boiled egg cut in half and topped with creamy mayonnaise. This version gives the traditional starter a fresh twist by replacing the mayonnaise with a smooth blend of avocado and Greek yoghurt.

A little vinegar and mustard add a delicious tangy kick, while the avocado creates a texture remarkably similar to mayonnaise. Serve it as a simple starter à la française, or enjoy it as a nourishing snack when you want something quick and satisfying.

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What you need for 2 servings:

• 2 eggs

• 1 ripe avocado

• 2 tbsp Greek yoghurt

• 1 tsp Dijon mustard

• 1 tbsp cider vinegar

• Salt and freshly ground black pepper, to taste

• Fresh chives or parsley, optional

The recipe:

1. Boil the eggs for 9–10 minutes, then cool them in cold water and peel.

2. Blend the avocado, Greek yoghurt, mustard, vinegar, salt and pepper until smooth.

3. Halve the eggs and top with the avocado mayonnaise.

4. Garnish with fresh herbs and serve immediately.

The benefits:

• Eggs and yoghurt provide proteins and avocado adds fibre.

• This helps you feeling satieted for longer.

Per serving:

Protein: 19 g | Fibre: 13 g

Also provides healthy fats, B vitamins, choline and folate.