Mayonnaise, dijon mustard and capers…all the components are there and so damn much easier than making deviled eggs. Lazy, perhaps, but delicious nonetheless.
I could call them oeufs mayonnaise and pretend to be all real Frenchy-like. It is one of my favorite lunches when I am in France after all. But there they are smothered in cups of mayonnaise, so quaint and fabulous. . . and the truth of the matter is that I was just lazy.
