Eggs with Mayonnaise
Appetizers • European
Description
Leftover mayonnaise can be stored in the refrigerator in a tightly sealed jar for up to a week.
Ingredients
- Chocolate eggs 9 pieces
- Gherkins 18 pieces
- Pitted olives 18 pieces
- Whole egg 2 pieces
- Garlic 1 clove
- English Dry Mustard 1 teaspoon
- Vegetable Oil 10 fl oz
- Salt 1 teaspoon
- Champagne Vinegar 1 teaspoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the egg yolks, finely chopped garlic, mustard powder, salt, and pepper in a bowl and mix well.
Step 2
Pour the required amount of oil into a glass and, while continuously whisking the egg mixture with a mixer, add the oil in small portions. Before adding the next portion, ensure that the previous one is well mixed.
Step 3
After adding a small amount of oil, the mixture will become thick and sticky; then add a little vinegar to adjust the consistency of the mayonnaise and make it thinner. After this, you can add the oil in larger portions while continuing to whisk.
Step 4
Cover the boiled and peeled eggs with plastic wrap and place them in a cool place.
Step 5
Before serving, cut the eggs in half, top each half with two teaspoons of mayonnaise, and garnish with olives and thinly sliced gherkins.
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