Oeufs Mayo

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start by making the mayonnaise.

Combine 2 tablespoons of dijon mustard, 4 tablespoons of red wine vinegar, 1 teaspoon of salt, and 2 eggs in a container.

Use a stick blender to mix the ingredients.

Slowly pour in 6 deciliters (or 2.5 cups) of a 50/50 mix of peanut oil and sunflower seed oil while blending to emulsify.

If the mayonnaise gets too thick, add a little vinegar to thin it out.

Next, boil the eggs: place however many eggs you want in a saucepan and cover them with an inch of water.

Bring the water to a boil, then reduce the heat to low and simmer for 7 minutes.

After 7 minutes, remove the eggs from the stove and rinse them in cold water using a colander.

Once the eggs have cooled to room temperature, peel them and serve them with the mayonnaise on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens