Best 5 Hard Cooked Eggs With Herb Mayonnaise Recipes
**Dive into a symphony of flavors with our delectable Hard-Cooked Eggs with Herb Mayonnaise, a culinary masterpiece that tantalizes taste buds and elevates your dining experience.**
Embark on a culinary journey with our carefully curated collection of recipes, designed to cater to diverse preferences and skill levels. From the classic and simple Hard-Cooked Eggs with Herb Mayonnaise to the innovative and zesty Deviled Eggs with Avocado-Lime Dressing, each recipe promises a unique flavor profile that will leave you craving more.
For those seeking a traditional approach, our classic Hard-Cooked Eggs with Herb Mayonnaise recipe offers a perfect balance of flavors. Perfectly cooked eggs are adorned with a velvety smooth and aromatic herb mayonnaise, creating a harmonious blend of textures and tastes.
For a more adventurous palate, our Deviled Eggs with Avocado-Lime Dressing recipe takes a creative twist on a classic. Creamy avocado and tangy lime combine to create a refreshing and vibrant filling, while a sprinkle of paprika adds a touch of visual appeal.
If you prefer a smoky and savory delight, our Smoked Paprika Deviled Eggs recipe is sure to impress. Smoked paprika infuses the eggs with a rich and earthy flavor, complemented by a creamy filling and a hint of spice.
And for those who love a spicy kick, our Sriracha Deviled Eggs recipe delivers a fiery punch. Sriracha sauce adds a vibrant red hue and a bold flavor that is sure to leave a lasting impression.
With step-by-step instructions and helpful tips, our recipes ensure that every culinary enthusiast, from novice to experienced, can achieve perfect results. So gather your ingredients, put on your apron, and prepare to embark on a delightful culinary adventure with our Hard-Cooked Eggs with Herb Mayonnaise and its accompanying recipes.
MAYONNAISE AND HARD BOILED EGGS
Steps:
- Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.
HARD-COOKED EGGS WITH HERB MAYONNAISE
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
- In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
EGG MAYO
Egg mayo - or oeuf mayo, as it's called in France - is simply hard-boiled eggs coated with seasoned mayonnaise, but it's so beloved in France that it has a society to protect it: Association de sauvegarde de l'oeuf mayonnaise. You could season store-bought mayonnaise for this recipe from Priscilla Martel, but at least just once, you should make your own. It'll be delicious, and you'll feel like a magician. The dish is beautiful served plain, and tasty dressed with anchovies, capers, snipped chives or other herbs (choose one or more). It's good as a starter, with a pouf of dressed greens, or as part of a platter of small salads (hors d'oeuvres variées), a picnic on a tray.
Provided by Dorie Greenspan
Categories brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 4 servings (1 cup mayonnaise)
Number Of Ingredients 13
Steps:
- Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
- Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
- Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
- To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
- Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.
OPEN-FACE EGG SALAD SANDWICHES WITH MIXED HERBS
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 18
Steps:
- Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands-1 for pouring and 1 for whisking. Whisk until very smooth.
- Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
- Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
- Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.
HARD-BOILED EGG MAYONNAISE
From the Prudhomme Family Cookbook. I make this in the food processor, but I've also included instructions for making it by hand. If you're making it by hand, it helps to have two people, one to stir and one to pour. Whichever method you use, the mayonnaise should be refrigerated for at least 30 minutes before using. Time does not include time for boiling the eggs.
Provided by Chocolatl
Categories Very Low Carbs
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- To make in food processor:.
- Combine cooked and raw egg yolks with vinegar.
- Pulse to mix.
- With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
- Season to taste.
- To make by hand:.
- Place cooked egg yolks in a large bowl and mash with a fork.
- Add raw egg yolk and vinegar and whisk together until very creamy.
- Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
- Season to taste.
- Both methods:.
- Refrigerate at least 30 minutes before using.
Nutrition Facts : Calories 1701.8, Fat 187.4, SaturatedFat 27.3, Cholesterol 604.2, Sodium 24.1, Carbohydrate 1.9, Sugar 0.3, Protein 7.8
Tips:
- For the perfect hard-boiled egg, place eggs in a single layer in a saucepan and cover them with cold water. Bring water to a boil, then cover the pan and remove it from heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
- To make the herb mayonnaise, finely chop your favorite herbs, such as parsley, chives, dill, or tarragon. Stir the herbs into mayonnaise along with a little lemon juice, salt, and pepper. You can also add a dollop of Dijon mustard for extra flavor.
- Once the eggs are cooked and cooled, peel them and slice them in half. Arrange the egg halves on a serving platter and top each one with a dollop of herb mayonnaise. Sprinkle with paprika or chopped herbs for garnish.
- Hard-cooked eggs with herb mayonnaise are a delicious and versatile snack or appetizer. They can also be used in salads, sandwiches, and other dishes.
Conclusion:
Hard-cooked eggs with herb mayonnaise are a classic dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and nutritious snack or appetizer that is perfect for any occasion.
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