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Egg Mayonnaise (Œufs Mayonnaise): French Starter

Prep10 min
Total10 min
Yield2 people
LevelBeginner
 
 
About This Recipe

Make œufs mayonnaise, the classic French egg mayonnaise starter: hard-boiled eggs on crisp lettuce with creamy mayonnaise, paprika and chives. Includes preparation, presentation and safe chilled handling.

Scale This Recipe

Servings

Ingredients

Units
  • 2 large eggs, — hard boiled
  • 4 leaves butter lettuce salad
  • 0.25 cup freshly made
  • Pinch
  • Fresh chives, — finely chopped

Instructions

  1. 1
    Peel the shells from the eggs and rinse them. Cut the eggs in half lengthwise. and dry a few lettuce leaves and arrange in a serving dish. Extend the mayonnaise with a few drops of cold water to make the mayonnaise just thin enough to coat the egg halves without being runny. Taste the sauce and modify the seasoning to taste if necessary.
  2. 2
    Place the eggs on top of the lettuce, and coat the top of the egg with the extended mayonnaise. Sprinkle with paprika and with a few chopped chives.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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