Egg Mayo
Published July 11, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large eggs
- 1large egg, preferably organic, as it will not be cooked
- 1tablespoon fresh lemon juice, plus more to taste
- 1½teaspoons Dijon mustard, plus more to taste
- 1teaspoon white wine vinegar, plus more to taste
- ½teaspoon fine sea salt, plus more to taste
- 1cup vegetable oil (or half vegetable and half olive oil)
- Freshly ground pepper
- 8 to 16anchovy fillets
- 8 to 16roasted pepper strips
- Fresh chives, snipped short or long
- Fried capers
- Crusty bread
For the Hard-boiled Eggs
For the Mayonnaise
For Garnish and Serving, Choose One or More (optional)
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.)
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I'm amazed that one would boil 4 eggs for 7 minutes. The outside of the yolks turn grey/black. In order to cook hard boiled eggs that have lovely yellow yolks, I recommend the following. Timing is everything! bring 4-7 eggs to a boil at low heat if they've been in the fridge. When the water boils, set a timer for 1 minute (yes! one minute). when the minute's up, turn off the heat and leave them covered on the stove for 10 minutes. When that timer goes off, drain the eggs and Voila, they are done
After a long day in prepandemic Paris I craved a salad for dinner. A bistro near my hotel offered up, without any warning, an oeuf mayo on fresh greens, garnished with cornichon and an anchovy, and a baguette. On that particular night I thought I had died and gone to heaven.
Eggs at room temp before using
Delicious
Since most of the comments are about the cooking of the eggs, I will throw my 2 cents in: Instant Pot has an egg setting. works perfectly - place eggs on the included rack with a cup of water. 5 minutes on high pressure, 5 minutes waiting, and then full release pressure. Ice bath.
My mother learned to cook in France in her 20s (I was born there!). Later living in America as a single working mother, she embraced short cuts - Helman's mayonaisse with lemon juice, dijon mustard and a dash of olive oil was her go-to mayo for eggs and asparagus. She is 95 and we made some just the other day.
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