Eggs with mayonnaise
6 servings
30 minutes
Eggs under mayonnaise are a simple yet exquisite appetizer of European cuisine that combines the tenderness of boiled eggs with the rich flavor of homemade mayonnaise. The origins of this dish trace back to the traditions of classic French gastronomy, where special attention is given to sauces. Homemade mayonnaise made with garlic, mustard, and wine vinegar has a rich texture and piquant taste that perfectly highlights the natural softness of the eggs. Garnished with olives and crunchy gherkins, they gain additional depth of flavor and become an ideal treat for a festive table. This dish requires no complex preparations but offers rich gastronomic impressions, turning simple ingredients into a harmonious ensemble of flavors.
1
Put egg yolks, minced garlic, mustard powder, salt, and pepper in a bowl and mix well.
- Egg yolk: 2 pieces
- Garlic: 1 clove
- Dry mustard: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: to taste
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.
- Vegetable oil: 272 ml
3
After adding a small amount of oil, the mixture will become thick and sticky, so a little vinegar should be added to adjust the mayonnaise's structure and make it thinner. After that, oil can be added in larger portions while continuing to whisk.
- White wine vinegar: 1 teaspoon
4
Cover the boiled and peeled eggs with plastic wrap and place them in a cool place.
- Chicken egg: 9 pieces
5
Before serving, cut the eggs in half, place two teaspoons of mayonnaise on top, and decorate with olives and thinly sliced gherkins.
- Vegetable oil: 272 ml
- Pitted olives: 18 pieces
- Gherkins: 18 pieces