Oeufs et Légumes à la Mayonnaise Orange

Hard-Boiled Eggs, Tomatoes, Cucumbers, and Zucchini Filled with Saffron Mayonnaise

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • 3 eggs, hard-boiled
  • 3 firm tomatoes, cut in half
  • 3 small, crisp cucumbers, peeled
  • 3 small, crisp zucchini, peeled
  • 1 cup Mayonnaise Orange (p. 82)
  • mixture of chopped mint, basil, and parsley


Cut the eggs lengthwise and remove the yolks. Scoop out some of the pulp from the tomato halves and turn upside down to let them drain (try to remove as much water and seeds as possible without wasting too much of the pulp). Cut the cucumbers and zucchini lengthwise and remove seeds. Prepare the mayonnaise orange.

Fill the vegetable shells with the mayonnaise and sprinkle with chopped herbs and the yolks, which have been passed through a sieve. Chill. An attractive way to serve is to arrange the vegetable shells on a bed of watercress or lettuce leaves.