I merged a French and a Japanese dish and then this happened. Go to https://dayoneapp.com/alex and use code alex to get a limited-time offer of a two-month free trial with Day One Journal Premium. "Oeuf mayo" is a classic French dish consisting of hard-boiled eggs served with mayonnaise. The eggs are typically boiled until the yolks are firm, then cooled, peeled, and halved or quartered before being served with a dollop of mayonnaise on top. It's a simple yet satisfying appetizer or side dish often found in traditional French bistros and cafes. Japanese cuisine offers a wide array of flavors and ingredients that could complement the simplicity of oeuf mayo quite nicely. You might consider incorporating ingredients like soy sauce, miso paste, sesame oil, or wasabi into the mayonnaise for a Japanese-inspired flavor profile. Additionally, garnishes such as nori (seaweed), furikake (Japanese seasoning), or finely chopped scallions could add an extra layer of texture and umami taste to the dish. Experimenting with different combinations until you find the perfect balance of flavors could yield a delightful reinterpretation of the classic oeuf mayo. I sell my own kitchen tools online 🎉 : https://www.salutcompany.com/ Subscribe to "La Technique" Newsletter, and awaken your inner Chef https://frenchguycooking.ck.page/932ac47e59 Support my work on : https://www.patreon.com/frenchguycooking Get My cookbook : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : https://www.frenchguycooking.com/shop_en_na Video templates by Motion Array - get 50$ discount for a subscription" with Alex's personal link being: https://motionarray.com/?artlist_aid=frenchguycooking_496&utm_source=affiliate_p&utm_medium=frenchguycooking_496&utm_campaign=frenchguycooking_496 Music by Epidemic sound : http://share.epidemicsound.com/sLDCS Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh Editor and 2nd camera operator : Lou Assous Second Editor : Josh John Assistant Editor : Sean Miller Salut, Alex