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Servings: 6 to 8

The classic French dish Eggs Mayonnaise is just that: eggs with a swipe of mayonnaise. Think of this recipe as tweaking the famous dictum of Coco Chanel: Instead of taking off an accessory before walking out the door, put an extra one on. That accessory here are the cornichons.


  • 8 large eggs
  • 1/2 cup mayonnaise
  • 1-1/2 Tbs. cornichon brine
  • 2 Tbs. finely chopped fresh dill; more for garnish
  • Zest of half a lemon
  • Fine sea salt and freshly ground black pepper
  • 3 Tbs. cornichons, chopped

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 190
  • Sodium (mg): 520
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 6


  • Fill a medium pot with water, and bring to a rolling boil. Fill a large bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath, and cool for at least 5 minutes. Peel the eggs and halve lengthwise.
  • In a small bowl, combine the mayonnaise, cornichon brine, dill, and zest. Season to taste with salt and pepper. Mix until well blended. Dollop the egg halves with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve any extra mayonnaise alongside.


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