The great French bistro classic: hard-boiled eggs served cold, cut in half, and generously coated with a firm, glossy, and slightly mustardy homemade mayonnaise.
Ingredients
- 9 pieces fresh eggs
- 180 ml neutral oil
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 pinch fine salt
- to taste ground black pepper
- 4 sprigs fresh chives
Method
- Take out the egg destined for the mayonnaise, the mustard, and the vinegar in advance so they all come to room temperature. Keep the remaining eggs for boiling.
- Gently place the eggs to be hard-boiled in a saucepan and cover them generously with cold water. Bring to a simmer, then count nine minutes from the time it returns to a boil. Maintain a moderate boil so the shells do not knock against each other.
- Immediately transfer the cooked eggs to a very cold water bath. Let them cool completely to stop the cooking and prevent a gray ring from forming around the yolk.
- Peel the eggs under a thin stream of cold water, then dry them thoroughly. Place them in the refrigerator while making the mayonnaise.
- Separate the yolk of the raw egg and place it in a stable bowl. Add the mustard and salt, then whisk until you have a smooth base.
- Pour in the oil, first drop by drop, whisking continuously. When the emulsion begins to thicken, gradually whisk in the remaining oil in a very thin stream. The finished mayonnaise should be firm, glossy, and thick enough to cling to the eggs.
- Whisk the vinegar into the mayonnaise, add a light pinch of pepper, and whisk one last time. Taste and conservatively adjust the seasoning, without masking the flavor of the egg.
- Cut the cold hard-boiled eggs in half lengthwise with a clean knife. Wipe the blade between cuts to keep the edges neat and avoid smearing the whites with yolk.
- Arrange the egg halves on a serving platter, yolk side up. Generously spoon the mayonnaise over each half, letting the shape of the egg show through a thick, supple layer.
- Sprinkle very discreetly with chives and serve immediately, well chilled but not ice cold.
Nutrition
Per serving
- Energy
- 562.6 kcal
- Protein
- 14.34 g
- Carbohydrate
- 1.37 g
- Fat
- 56.33 g
- Fibre
- 0.18 g
- Calcium
- 3.6 mg
- Iron
- 0.11 mg
- Magnesium
- 1.63 mg
