An almost infallible way to “hard cook” eggs is described below.
Put the eggs in a small saucepan, cover with cold water by
Mix the mayonnaise, mustard, vinegar, paprika, Tabasco, cayenne, capers, and parsley. The mayonnaise should be thick enough to nap the eggs (coat evenly without falling off).
Peel and cut the eggs in half lengthwise. Put the halves in the center of a plate. Spoon just enough sauce over the eggs to nap them. Spoon the cornichons around the eggs and pass the remaining sauce.
© 1986 Jeremiah Tower. All rights reserved.