HARD-BOILED EGG MAYONNAISE
From the Prudhomme Family Cookbook. I make this in the food processor, but I've also included instructions for making it by hand. If you're making it by hand, it helps to have two people, one to stir and one to pour. Whichever method you use, the mayonnaise should be refrigerated for at least 30 minutes before using. Time does not include time for boiling the eggs.
Provided by Chocolatl
Categories Very Low Carbs
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- To make in food processor:.
- Combine cooked and raw egg yolks with vinegar.
- Pulse to mix.
- With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
- Season to taste.
- To make by hand:.
- Place cooked egg yolks in a large bowl and mash with a fork.
- Add raw egg yolk and vinegar and whisk together until very creamy.
- Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
- Season to taste.
- Both methods:.
- Refrigerate at least 30 minutes before using.
Nutrition Facts : Calories 1701.8, Fat 187.4, SaturatedFat 27.3, Cholesterol 604.2, Sodium 24.1, Carbohydrate 1.9, Sugar 0.3, Protein 7.8
EGG MAYO
Egg mayo - or oeuf mayo, as it's called in France - is simply hard-boiled eggs coated with seasoned mayonnaise, but it's so beloved in France that it has a society to protect it: Association de sauvegarde de l'oeuf mayonnaise. You could season store-bought mayonnaise for this recipe from Priscilla Martel, but at least just once, you should make your own. It'll be delicious, and you'll feel like a magician. The dish is beautiful served plain, and tasty dressed with anchovies, capers, snipped chives or other herbs (choose one or more). It's good as a starter, with a pouf of dressed greens, or as part of a platter of small salads (hors d'oeuvres variées), a picnic on a tray.
Provided by Dorie Greenspan
Categories brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 4 servings (1 cup mayonnaise)
Number Of Ingredients 13
Steps:
- Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
- Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
- Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
- To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
- Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.
MAYONNAISE AND HARD BOILED EGGS
Steps:
- Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.
EGG MAYO & WATERCRESS ROLLS
These good-for-you rolls are sure to be a staple of every tea party
Provided by Good Food team
Categories Afternoon tea, Buffet, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 4
Steps:
- Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
- Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.
Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
HARD-COOKED EGGS WITH HERB MAYONNAISE
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
- In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
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