Eggs with mayonnaise

Eggs with mayonnaise is a fairly universal dish across Western Europe.  This version comes from Spain and can be treated as a starter or as a tapas dish.

Preparation Time: 20 Mins

Cooking Time: 10 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

½ tsp             Paprika     

¼ tsb             Cumin  - ground      

4                    Eggs  - hard-boiled and shelled 

4 tbs               Mayonnaise

2                    Anchovy fillets         

1 tbs               Olive oil    

For the mayonnaise

                     Cayenne    

10 cl               Olive oil    

                     Pepper  - white        

½ tsp             Salt          

½ tsp             Lemon juice            

½ tsp             Sugar       

1                    Egg  - yolk 

½ tsp             Mustard  - Dijon      

2 tbs               Vinegar  - white wine 

To serve

                     Green salad

Method

To make the mayonnaise…

Put the yolk into a food processor.  Add the seasonings, one drop of olive oil and the lemon juice and whisk for a minute or two. This thickens the yolk and prepares it for the oil.   Now add the oil 2 or 3 drops at a time.  As the mixture thickens up the oil can be added a little faster.  Continue until all the oil is used.  If the mixture thickens too much add some vinegar.  At the end taste the sauce and add some more vinegar if it is not sharp enough.  Dust with cayenne.

To prepare the eggs…

Cut each egg into half and remove the yolks.  Blend the yolks with the anchovies, cumin and olive oil.  Spoon back into the egg whites.

Dress each egg half with some mayonnaise, dust with paprika and serve with a simple green salad.

Wine recommendations

An aromatic white, Crémant or dry Sherry.

Conventional

     Crémant d'Alsace

     Manzanilla Sherry

Interesting

     Côtes de Gascogne blanc

     Sancerre

     Vouvray sec or sparkling