Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
47K 16 4.9
Last modified on: October 5th 2014
Keywords for this recipe:EggsMayoBistrotFreshFor 4 people, you will need:
- 0
2 carrots - 1
1 shallot - 2
1 garlic clove - 3
parsley - 4
4 tablespoons French dressing (vinaigrette) - 5
4 hard-boiled eggs - 6
4 tablespoons Mayonnaise - 7
chives - Total weight: 715 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 10 min. | 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Peel and grate 2 carrots.
Put into a bowl with 1 shallot, 1 garlic clove and the finely chopped parsley. Add 4 tablespoons French dressing (vinaigrette) and mix well.
Set aside.
Put into a bowl with 1 shallot, 1 garlic clove and the finely chopped parsley. Add 4 tablespoons French dressing (vinaigrette) and mix well.
Set aside.
Stage 2 - 10 min.
Cut 4 hard-boiled eggs in half lengthways, then slice a little white off the bottom of each half so that the eggs sit firmly.
Stage 3 - 4 min.
Arrange the egg halves on the serving plate with the carrot salad in the spaces between.
Stage 4 - 4 min.
Top the eggs with mayonnaise, scatter a few chopped chives over and your "œufs-mayo" are ready.
Remarks
If you don't have time to make the carrot salad, a simple green salad will go well, too.
In the photos, the mayonnaise is piped with a forcing bag. This looks more attractive, but is not essential. You can just use a small spoon to put the mayonnaise on top of the eggs.
In the photos, the mayonnaise is piped with a forcing bag. This looks more attractive, but is not essential. You can just use a small spoon to put the mayonnaise on top of the eggs.
Keeping
Should be eaten immediately, once assembled.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,121 Kcal or 4,693 Kj | 20 gr | 38 gr | 100 gr |
| 56 % | 8 % | 4 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 157 Kcal or 657 Kj | 3 gr | 5 gr | 14 gr |
| 8 % | 1 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 280 Kcal or 1,172 Kj | 5 gr | 9 gr | 25 gr |
| 14 % | 2 % | 1 % | 4 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Macédoine of vegetables, Green Piedmont Salad, Crab Cakes, Cocktail sauce, Seafood feuillantines, ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Chickpea salad, Endive and cheese salad with croutons, Rice and fresh spinach salad, Mixed salad stack, Cubed salad, ... All |
 | Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Crispy smoked salmon and herb rolls, Julia salad, Caesar salad, Leek and egg frichti, Corn salad with croutons, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Couscous, Turban of sole with langoustines, Chinese style chicken, Vegetable rosette tart, Cassoulet, ... All |
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