Oeuf durs Mayonnaise (Hard-boiled eggs in Mayonnaise)

This is a very typical dish was found in all French bistro’s over the years its popularity had waned, however there are now a group of chefs working to bring this old dish back onto the menus of French eateries.

Ingredients

Hard-boiled eggs, shelled and at room temperature

When hard boiling eggs always start with eggs at room temperature.

Mayonnaise

Ingredients

2 eggs yolks

1 teaspoon of Dijon mustard

1 teaspoon white vinegar

Olive oil

Freshly ground pepper

Tinned or bottled anchovies (optional)

Method

Mix the mustard and vinegar together in a small bowl

Whisk mustard / vinegar mixture into the egg yolks and add freshly ground pepper

Blend in the oil slowly by hand using a whisk or by using a blender.

Do not refrigerate, this should be kept at room temperature

To Assemble

Prepare a platter with a small green, dressed salad in the centre

Place the mayonnaise in a bowl

Dip each egg in the mayonnaise so it is thoroughly coated

Place the eggs on a platter around the salad and place a rolled anchovy fillet on top of each one.