Uova alla Maionese

Uova alla Maionese is a classic Italian antipasto of hard-boiled eggs halved and topped with a generous dollop of homemade mayonnaise, often finished with a dusting of paprika or fresh parsley. The dish is a staple of mid-century Italian home cooking and *cucina povera*, prized for its simplicity and the quality of its few ingredients. A great version relies on eggs with bright, creamy yolks and a mayonnaise that is emulsified by hand, using only the freshest egg yolks, a neutral oil, and a squeeze of lemon juice or vinegar for acidity. The texture should be silky and firm, never runny or greasy.

In Paris, *sandrino* reports that **Le Castel Café** serves a commendable rendition, praising its balance and execution. Conversely, the same reviewer notes that **Le Bistrot de la Tour** and **Le Port de Montmartre** both disappoint, with versions that are either too heavy or lack the proper seasoning.

Regional variations are subtle. In Northern Italy, the mayonnaise might be enriched with a touch of mustard or capers, while in the South, a pinch of oregano or a drizzle of local olive oil is sometimes added. The dish is often served as part of a *antipasto misto* or as a light lunch with a side salad.