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Eggs Mayonnaise

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By Damien Pignolet

Published 2005

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Boil pierced refrigerated eggs for 8 minutes so that the yolk is still a touch soft. Run the eggs under cold water and shell them. Cut in half lengthwise and trim the underside so that they sit soundly on the platter. Coat with mayonnaise and sprinkle with a few chopped chives or snipped chervil.

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