Egg Mayonnaise

I love sauce verte especially with cold pork, but I have to say that every time I eat real mayonnaise, in its bleached-yolk yellow and unmodified state, I am freshly surprised how good it is. And egg mayonnaise – hard-boiled eggs, sliced and masked with light mayonnaise, with or without a criss-crossing of anchovies on top – has to be one of the most fashionably underrated of dishes.