Hard-cooked eggs with herb mayonnaise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| ¼ | cup | Mayonnaise |
| ½ | teaspoon | Fresh dill -- finely |
| Snipped | ||
| ½ | teaspoon | Fresh tarragon -- finely |
| Chopped | ||
| ½ | teaspoon | Fresh chives -- finely |
| Snipped | ||
| ½ | teaspoon | Scallion -- finely chopped |
| White part only | ||
| 12 | Whole radishes -- assorted | |
| 4 | slices | Black bread -- cut in half |
| Coarse salt | ||
Directions
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 ½ teaspoon herb mayonnaise on each egg half; serve with radishes, black bread and coarse salt.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500
Related recipes
- Cooked eggs (hard)
- Creamed hard boiled eggs
- Egg mayonnaise with lettuce
- Eggless mayonnaise
- Eggs and mayonnaise salad
- Garlic herb mayonnaise
- Hard boiled eggs
- Hard cooked eggs
- Hard-boiled eggs
- Hard-cooked eggs
- Hard-cooked eggs with cumin, coarse salt, and cayenne
- Hard-cooked eggs with piquant sauce
- Hardboiled eggs with mustard mayonnaise
- Herbed deviled eggs
- Herbed egg salad sandwiches
- Mayonnaise (whole egg)
- One-egg mayonnaise
- Poached chicken breasts with lemon-and-herb mayonnaise
- Poached eggs with herb mayonnaise
- Quail eggs with mayonnaise