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.
41,7004.9/5 for 16 ratings
Grade this recipe: Last modified on: October 5th 2014
For 12 people, you will need:
- 0
6 carrots - 1
3 shallots - 2
3 cloves garlic - 3
parsley - 4
12 tablespoons French dressing (vinaigrette) - 5
12 hard-boiled eggs - 6
12 tablespoons Mayonnaise - 7
chives - Total weight: 2,145 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately, once assembled.Step by step recipe
Stage 1 - 15 min.
Peel and grate 6 carrots.
Put into a bowl with 3 shallots, 3 cloves garlic and the finely chopped parsley. Add 12 tablespoons French dressing (vinaigrette) and mix well.
Set aside.
Put into a bowl with 3 shallots, 3 cloves garlic and the finely chopped parsley. Add 12 tablespoons French dressing (vinaigrette) and mix well.
Set aside.
Stage 2 - 10 min.
Cut 12 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,362 Kcal or 14,076 Kj | 59 gr | 113 gr | 299 gr |
| 168 % | 23 % | 11 % | 45 % |
| 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?
- For 12 people : 4.17 €
- Per person : 0.35 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Crab Cakes, Cocktail sauce, Vegetable tartare, Macédoine of vegetables, ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Rice and fresh spinach salad, Valay salad, Warm autumn salad, Crunchy spring salad, Warm cauliflower salad with two cheeses, ... All |
| Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Pea and avocado salad, Mixed salad stack, Fresh spinach with cream, Caesar salad, Green avocado salad, ... All |
| Carrot: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Fish petals, vegetables julienne, and beurre blanc, Melt-in-the mouth meat and vegetables in a sealed casserole, Chinese Soup, Vegetable stock, ... All |
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