ReceptnaptárŒufs mayonnaise (eggs with mayonnaise)
Œufs mayonnaise is a classic starter of French bistros: halved hard-boiled eggs with generous, creamy mayonnaise, on a bed of lettuce. It is simple, yet in the best bistros it is the homemade mayonnaise that makes it special.
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Ingredients
Method
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- Hard-boil the eggs, peel and halve them.
- Arrange them on a bed of lettuce.
- Spoon over plenty of mayonnaise.
- Serve cold, sprinkled with fresh chives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Boil the eggs for 9-10 minutes, then plunge them into cold water at once, so the yolk does not turn greenish-grey and the eggs are easier to peel.
- It is best with homemade mayonnaise: egg yolk, Dijon mustard, oil, a little lemon juice or vinegar.
- Lighten the mayonnaise before serving by whisking in a little mustard and lemon juice.
- Sprinkle with chives, parsley or dill, or with a little paprika.
- Serve cold but not ice-cold, so the flavours come through.
Frequently asked questions
How do I make eggs easy to peel?
Lower them into boiling water, cook for 9-10 minutes, and soak them in cold water for 5 minutes right after cooking.
How long can it be stored?
Peeled eggs covered with mayonnaise keep in the fridge for 1 day, but it is best to assemble it fresh before serving.
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