And you can adjust the quantity very easily. It just depends on the number of hard-boiled eggs you want to use.

• Hard boiled eggs (as desired)
• 2 teaspoon of Mayonnaise per egg
• Fresh cracked pepper to taste

Boil the eggs as described in the deviled eggs recipe. Peel them and cut in half lenghtwise. On each half egg, scoop about a teaspoon worth of Mayonnaise (and I suppose, if you don’t feel like it, you can use ready made Mayonnaise, otherwise, you can you the recipe for Mayonnaise). Then crack some black pepper on the eggs. Enjoy!

You can substitue the black pepper with other spices like Paprika, a mix of red, green, white pepper, or your spice of choice.

Related Articles:

• Deviled Eggs
• Mayonnaise

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This recipes lends itself to a lot of variations. You can use sour cream instead of mayonnaise, vinegar instead of worcestershire sauce, or tabasco sauce for example. And you can also vary the spices.

Here’s my favorite variation.

• 12 eggs
• 1/2 cup mayonnaise
• 2 tablespoon dijon mustard
• 1 teaspoon worcestershire sauce
• salt and pepper to taste
• a pinch of Paprika

Cooking time 25 minutes.

Ready in 30 minutes.

Boil the eggs. There are many ways to do that. Use which ever method you are comfortable with, or do what I do.

Put the eggs in a pan, put water so that the eggs are immersed in water, with 1 inch to spare. Bring to a boil, and then cover, and take off the heat. Let them seat for about 20 minutes, then plunge then in ice cold water (they will be a lot easier to peel this way).

Peel the eggs and cut in half lengthwise.

Remove the egg yolks with a small spoon and put in a small bowl. Mash the egg yolks with a fork, then mix in the mayonnaise, the mustard, the worcestershire sauce, salt and pepper. Once smooth, spoon back into the egg whites evenly. For a more dramatic look, use a decorating bag with a nicely shaped nozzle.
Sprinkle with Paprika.

This can be prepared up to a few hours before serving.

Related Articles:

• Hard-boiled eggs with Mayonnaise and fresh cracked pepper
• Mayonnaise

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• 1 egg yolk (at room temperature)
• 2 tablespoon dijon mustard
• 1/2 a cup to 1 cup of vegetable oil
• salt and pepper to taste
• juice of half a lemon

Preparation: 10 minutes.

Ready in 40 minutes.
The most important step is to make sure that you take the egg out of the refrigerator about an hour before you make the mayonnaise. If the egg yolk is too cold, the emulsion is not going to happen and you might end up with a big oily mess instead. It may help to take 2 eggs out, just in case.

In a small bowl or plastic container (3 to 4 inches in diameter, 4-5 inches high, vertical sides work best), put the egg yolk, the mustard and salt and pepper. With a hand mixer on the fastest speed, start mixing the egg yolk and the mustard.

Then add just a bit of oil, then a bit more while mixing. The key is to start adding the oil slowly. Once you have a nice creamy consistency, and it becomes stiff enough, then you can be more heavy handed.

There is no fast and hard rule about how much oil you need. Just stop when you have enough and you are satisfied with the consistency.

At this point, it is safe to add the lemon juice and mix the mayonnaise for a bit more. Chill for 30 minutes before serving.
Variation: instead of using lemon juice, you can use red wine vinegar (about a tablespoon).

© Pascal Belloncle for Home Recipes, 2006. | Permalink | 3 comments

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