Hard-boiled eggs with mustard mayonnaise
Prep time less than 30 mins
Cook time less than 30 mins
Pack these boiled eggs and homemade mayonnaise for a nostalgic picnic.
Hardboil the eggs for 8 minutes.
Drain, cover with cold water and leave to cool.
To make the mustard mayonnaise, mix the mustard, egg yolks, white wine vinegar together in a bowl.
Very gradually whisk in the oil to make a thick and creamy mayonnaise.
Spoon into a pot, cover and chill until needed. Serve with the peeled hard boiled eggs.
For the mustard mayonnaise
- 1 tbsp English mustard
- 2 egg yolks
- 1 tbsp white wine vinegar
- A good pinch of salt
- A few turns of white pepper mill
- 300ml/½ pint sunflower oil
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