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.
Hard-boiled eggs, shelled and at room temperature
When hard boiling eggs always start with eggs at room temperature.
2 eggs yolks
1 teaspoon of Dijon mustard
1 teaspoon white vinegar
Freshly ground pepper
Tinned or bottled anchovies (optional)
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
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.