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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.
81 K 4.9/5 (17 reviews)
35 min.
Easy
4 people
8 IngredientsLast modified on: October 5th 2014
For 4 people, you will need:
- 1
2 carrots - 2
1 shallot - 3
1 garlic clove - 4
parsley - 5
4 tablespoons french dressing (vinaigrette) - 6
4 hard-boiled eggs - 7
4 tablespoons mayonnaise - 8
chives - Total weight: 715 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 10 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 40 RDI=3 % | 200 RDI=20 % | 2,120 RDI=80 % | 8,870 RDI: 80 % |
| Per 100 g | 4 RDI=1 % | 5 RDI=0 % | 30 RDI=3 % | 300 RDI=10 % | 1,240 RDI: 10 % |
| Per person | 8 RDI=3 % | 9 RDI=1 % | 50 RDI=6 % | 530 RDI=20 % | 2,220 RDI: 20 % |
How much will it cost?
- For 4 people : 1.40 €
- Per person : 0.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Gribouille dressing, Shiro-goma salad, Cauliflower and egg salad, Mimosa eggs, ... See them all 46
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Chicken club sandwich, Avocado with Tuna, Rice and zucchini salad with paprika, Green bean and potato salad with paprika, Breton Sandwich, ... See them all 23
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Tahitian salad, Purple sprouting broccoli and endive salad, Raw green asparagus salad, Corn salad with croutons, Warm autumn salad, ... See them all 70
Carrot
Like these other recipes: Winegrowers' sausage casserole, Melt-in-the mouth meat and vegetables in a sealed casserole, Vegetable rosette tart, Cassoulet, Confit of carrots with bacon, ... See them all 69
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