Oeufs Mayonnaise

It can’t just be coincidence that the world’s two top salad dressings, mayonnaise and vinaigrette, are originally French. The French could not do without either one of them, and the country-wide popularity of Oeufs Mayonnaise as a cold first course is proof. Often the hard-boiled eggs are served plain, accompanied only by a few baguette slices and not even a lettuce leaf for contrast. You can, of course, add herbs to the mayonnaise, or a few sprigs of watercress on the side. I like to sieve