Hardboiled eggs with mustard mayonnaise
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Eggs; (10 to 12) | |
| 1 | tablespoon | English mustard |
| 2 | Egg yolks | |
| 1 | tablespoon | White wine vinegar |
| ¾ | teaspoon | Salt |
| Few turns of a white pepper mill | ||
| 300 | millilitres | Sunflower oil |
Directions
FOR THE MUSTARD MAYONNAISE
1 Hard boil the eggs for eight minutes. Drain, cover with cold water and leave to cool.
2 Mustard Mayonnaise: Mix the mustard, yolks and vinegar in a bowl. Slowly whisk in the oil for a thick and creamy sauce. Put in a pot, cover and chill until needed. Serve with the eggs.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.
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