Emily Dilling

Deviled Eggs with Homemade Mayonnaise

Oeufs Mayonnaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
My Paris Market Cookbook
My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This is another recipe inspired by La Pointe du Grouin. Their hard-boiled eggs with homemade mayonnaise are a menu staple and a great start to a meal of small plates and sandwiches, paired with a carafe of natural wine, of course.

Ingredients

  • 4 large eggs, hard-boiled (see below)

Method

Preparation

Place eggs in a medium-sized saucepan and cover with cold water. Slowly bring water to a boil. Cook for 10-12 minutes then immediately strain the eggs and place in a bowl of cold water to cool. Let eggs cool for 10–15 minutes. While waiting for eggs to cool, prepare the mayonnaise. In a small bowl, whisk together egg yolk, mustard, and salt until mixture becomes slightly c