Ingredients
Units Scale
- 4 free range eggs
- 125ml sunflower oil
- 25ml extra virgin olive oil, as required
- Lemon Juice, as required
- 1 tsp Dijon mustard
- Pickled Mustard seeds, as required
- Chervil, as required
Instructions
- Firstly make the mayonnaise by placing 1 egg yolk, Dijon mustard and a squeeze of lemon juice (optional) in a mixing bowl. Whisk to combine.
- Slowly drizzle in the sunflower oil whilst constantly whisking. Pour in the oil slowly at first but you can increase the speed as the emulsion builds. You should be left with a thick mayonnaise. Season to taste.
- For the hard boiled eggs, place 3 fridge cold eggs in boiling water and turn down to a simmer. Cook for 9 minutes. Once cooked, place the eggs into cold or ice water. Once cool, remove the shell.
- Cut the 3 eggs in half and then dress the yolk section with a good amount of mayo. Garnish with pickles and herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Starter
- Cuisine: French