Hard-Cooked Eggs With Fresh Mayonnaise

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

9 min
Ready in

24 min

Difficulty
Price

Recipe
Comments (0)

This is a traditional, inexpensive bistro first course. If you can boil an egg, this recipe is simple! Be sure the eggs are very cold before cutting them in half./This recipe makes enough mayonnaise for 15 to 25 portions, depending on how much is used for each portion.

Recipe's Ingredients

salad greens
2 cold, hard-boiled eggs
½ tablespoons minced parsley
1 egg yolk

1 teaspoon dijon-style mustard
2 teaspoons white wine vinegar
fine salt and freshly ground white pepper
250 ml grapeseed oil

Recipe preparation steps
1

Prepare the mayonnaise: mix the egg yolk, mustard, vinegar, salt, and pepper together with a whisk. Slowly whisk in the oil, starting with just a few drops until it is completely emulsified. Set aside.
2

Arrange the salad greens on serving plates. If desired, mix the greens with a light vinaigrette first. Cut each egg in half, lengthwise, and place two halves on each plate. Top each half with some mayonnaise. Garnish with parsley.
Ready !