Oeufs durs Mayonnaise | Priscilla Martel

Name: Oeufs durs Mayonnaise | Priscilla Martel
Ingredients: ½ to ¾ cups Whole Egg Mayonnaise or other mayo preferably home made; 4 eggs, refrigerator temperature; Crisp leaves of lettuce, as needed; Anchovy fillets, capers, roasted red pepper cut into strips, chopped chives, to taste

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Servings: 4

Oeufs durs Mayonnaise | Priscilla Martel

Ingredients

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½ to ¾ cups Whole Egg Mayonnaise or other mayo preferably home made4 eggs, refrigerator temperatureCrisp leaves of lettuce, as neededAnchovy fillets, capers, roasted red pepper cut into strips, chopped chives, to taste

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Instructions

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Step 1

Place enough water in a small saucepan to cover the eggs with one-inch of water. Place the eggs in the pan. Bring the water to boil, reduce the heat to a strong simmer and cook the eggs for 7 minutes. Immediately drain the eggs then run them under cold water to cool.

Step 2

Pour off all the water but leave the eggs in the pan. Shake the pan vigorously to crack the shells and make them easy to peel.

Step 3

Peel the eggs. Rinse them of any shell fragments. Store covered in the refrigerator until ready to use the preferably within 24 hours.

Step 4

To serve, thin the mayonnaise, if necessary, with a little hot water to a pourable consistency. For each serving, place a few lettuce leaves on each plate. Then place two cut halves of the hard cooked eggs cut side down on the lettuce. Pour one or two generous tablespoons of mayonnaise over each egg half. Garnish with anchovy filets, capers, roasted red pepper cut into strips or chopped chives before serving.