Eggs with Mayonnaise
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
6
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 - 9 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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