If you speak French, oeufs-mayo holds no secrets for you: This portmanteau of an appetizer is no more complicated than uniting hard-boiled eggs and mayonnaise — the former halved, the latter dolloped generously on top.
"I always think of the traditional dish with the egg cut in half, from top to bottom, with the yolk on the plate and the mayo coating the white of the egg," says author Dorie Greenspan. "But when I was at Le Paul Bert, it was upside down. I asked somebody why, and they said, 'Because the yolk sticks to the plate!'"
