HARD-BOILED EGGS WITH MUSTARD MAYONNAISE
Ingredients
- 10-12 eggs
- 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
Directions
- 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.
