Oeufs Mayonnaise
There's more than one way to eat eggs and mayo? Oui, bien sûr!
Ingredients
4 large eggs
2 tablespoons Dijon mustard
1 tablespoon + 1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
2 teaspoons lemon juice
Finely minced chives, for garnish
Instructions
Gently lower three eggs into boiling water and cook for 8 minutes, 40 seconds.
Once cooked, immediately drop the eggs in an ice bath (very icy), Allow eggs to cool in the ice bath for at least 3 minutes. Peel the eggs; set aside to cool.
Crack the fourth egg into a mason jar, or other tall glass or plastic container with a wide mouth. Using an immersion blender process for 10 seconds.
Add 1 tablespoon Dijon, 1 tablespoon vinegar and 1/4 teaspoon salt and process for another 10 seconds.
Add the oil very slowly as you continue to process, gently lifting the immersion blender up and down as you go. Scrape down the sides, if needed, and pulse a few more times to ensure the mayonnaise is thick and creamy.
Transfer 1 cup of the mayonnaise to a bowl and add remaining tablespoon Dijon, remaining teaspoon vinegar, remaining 1/4 teaspoon salt, pepper and lemon juice. Stir to combine.
Split the boiled eggs in half lengthwise. Place 3 halves, face down, on each plate. Spoon the mayonnaise over the eggs to cover them completely. Garnish with chives.
Oeufs Mayonnaise
Ingredients
Instructions
- Gently lower three eggs into boiling water and cook for 8 minutes, 40 seconds.
- Once cooked, immediately drop the eggs in an ice bath (very icy), Allow eggs to cool in the ice bath for at least 3 minutes. Peel the eggs; set aside to cool.
- Crack the fourth egg into a mason jar, or other tall glass or plastic container with a wide mouth. Using an immersion blender process for 10 seconds.
- Add 1 tablespoon Dijon, 1 tablespoon vinegar and 1/4 teaspoon salt and process for another 10 seconds.
- Add the oil very slowly as you continue to process, gently lifting the immersion blender up and down as you go. Scrape down the sides, if needed, and pulse a few more times to ensure the mayonnaise is thick and creamy.
- Transfer 1 cup of the mayonnaise to a bowl and add remaining tablespoon Dijon, remaining teaspoon vinegar, remaining 1/4 teaspoon salt, pepper and lemon juice. Stir to combine.
- Split the boiled eggs in half lengthwise. Place 3 halves, face down, on each plate. Spoon the mayonnaise over the eggs to cover them completely. Garnish with chives.
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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
If you’re lazy and you know it, clap your hands! If you’re lazy and you know it, here’s a pan! If you’re lazy and you know it then your plate will never show it so bake your Denver omelette on a pan.