Egg Mayonnaise
Egg Mayonnaise is a classic French appetizer that combines simplicity and taste, perfect as a refreshing starter. Hard-boiled eggs are placed on crisp butter lettuce leaves and coated with a light layer of homemade mayonnaise, seasoned to perfection. A sprinkle of paprika and chopped chives adds both color and flavor, creating a delicate, satisfying dish that’s ideal for any occasion.
Servings: 2 people
Calories: 254kcal
Ingredients
- 2 large eggs, hard boiled
- 4 leaves butter lettuce salad
- 0.25 cup freshly made mayonnaise
- Pinch paprika
- Fresh chives, finely chopped
Instructions
- Peel the shells from the eggs and rinse them. Cut the eggs in half lengthwise. Wash 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.
- Place the eggs on top of the lettuce, and coat the top of the egg with the extended mayonnaise. Sprinkle with paprika and garnish with a few chopped chives.
Video
Cooking Tips for Egg Mayonnaise
- Perfectly Hard-Boiled Eggs: For best results, boil the eggs for about 10 minutes, then place them in ice water to stop cooking and make peeling easier.
- Homemade Mayonnaise: Homemade mayo is creamier and adds more flavor. Whisking in a few drops of cold water gives it a smooth consistency ideal for coating.
- Fresh Herbs for Garnish: Chopped chives add a hint of onion-like freshness. For a twist, try dill or parsley as alternatives.
- Serving Temperature: Serve the eggs slightly chilled for a refreshing appetizer, especially when paired with crisp lettuce.
- Seasoning Adjustments: Taste the mayonnaise before applying it to the eggs, adjusting with salt or lemon juice if needed for added brightness.
- Presentation: Carefully place eggs on lettuce to keep the arrangement neat and appealing. Adding paprika gives a subtle smokiness and visual pop.
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