Egg Mayonnaise has been around for ever. It's a very simple dish which always seems to be appreciated. The definition of appreciation being that there are empty plates and some wine remaining in everyone's glass at the end of the first course.
4 eggs
4 tablespoons of mayonnaise
Lettuce or
watercress for garnish or padding.
Method
Boil the eggs in a pan which is big enough for the eggs to fit and small enough that they won't rattle around and break. Typically eggs require 7 to 9 minutes to become hard boiled. If you plan to serve on individual side plates, lay a bed of greenery, place a spoonful of mayonnaise in the middle and finish the job by halving the egg and placing the cut sides down on the mayonnaise.
Comment
All manor of variations is possible, a popular one is to place an anchovy fillet over the eggs. If you are catering for a party, simply spread a large plate with mayonnaise and fill it with halved eggs.
Page Created: 16th November 2000