Oeuf Mayo (French Egg with Mayonnaise)

Steps

1. 1
   Boil the eggs until perfectly cooked so the yolk is creamy and rich while the egg white is tender and not rubbery. The yolk should be a deep golden color with a moist appearance, just before becoming fully firm, avoiding overcooking that would create a green ring.
2. 2
   Halve or slice the cooked eggs and arrange them on a plate.
3. 3
   Layer fresh celeriac salad on the plate as a base, ensuring it has good acidity and crispness to provide balance to the dish.
4. 4
   Generously coat the eggs with rich, simple mayonnaise without additional mustard or vinegar, allowing the creamy sauce to complement the tangy salad underneath.
5. 5
   Serve and enjoy this seemingly simple yet expertly balanced classic French dish.