Mayonnaise And Hard Boiled Eggs Recipes

HOMEMADE (COOKED) MAYONNAISE RECIPE

Steps:

• Gather the ingredients.
• Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.
• At the first sign of thickening, remove pan from heat, but continue stirring.
• Dip pan bottom in a large pan of cold water to stop cooking.
• Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.
• Add dry mustard , salt , and cayenne if using.
• Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.
• Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated. Source: by Shirley O. Corriher (William Morrow) Reprinted with permission.

HARD-COOKED EGGS WITH HERB MAYONNAISE

Steps:

• Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
• In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

HARD-BOILED EGG MAYONNAISE

Steps:

• To make in food processor:.
• Combine cooked and raw egg yolks with vinegar.
• Pulse to mix.
• With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
• Season to taste.
• To make by hand:.
• Place cooked egg yolks in a large bowl and mash with a fork.
• Add raw egg yolk and vinegar and whisk together until very creamy.
• Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
• Season to taste.
• Both methods:.
• Refrigerate at least 30 minutes before using.

EGG MAYO

Steps:

• Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
• Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
• Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
• To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
• Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.