Hard-boiled eggs with French mayonnaise
For this simple dish, use eggs that are free-range or organic to produce spectacular results. The trick, as described below, is boiling the eggs just long enough to ensure that their centers are almost but not entirely cooked through — in order to preserve their attractive orange-yellow color. Serve as a starter or as part of a buffet or picnic.
For a video demonstration showing how to make the mayonnaise, click here.
2 tbsp. French mayonnaise
salt and freshly ground black pepper
Place the eggs in a pot of cold water deep enough to cover them completely. Bring to a boil. From the moment boiling begins, cook precisely five minutes.
Remove from heat. Gently tip the hot water out of the pot and refill with enough cold running water to cover the eggs. Repeat this procedure: tip the water out again and refill the pot with cold water. Let the eggs cool for five minutes.
While the eggs are cooling, prepare your mayonnaise.
Now prepare the dish for serving. Wash and dry the tender leaves. Peel the eggs and, using a sharp knife, slice them in half lengthwise. Place the halves on individual plates or a platter, season with salt and pepper, and decorate with the tender leaves. Top with a dollop of mayo.
Serve with fresh bread or toast, with a bowlful of extra mayonnaise on the side. Serves 1-2.