Best 9 Homemade Mayo With Cooked Eggs 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.

EGG MAYO

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.

HOMEMADE (COOKED) MAYONNAISE RECIPE

Steps:

• Gather the ingredients.
• Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.
• At the first sign of thickening, remove pan from heat, but continue stirring.
• Dip pan bottom in a large pan of cold water to stop cooking.
• Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.
• Add dry mustard , salt , and cayenne if using.
• Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.
• Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated. Source: by Shirley O. Corriher (William Morrow) Reprinted with permission.

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

HARD-BOILED EGG MAYONNAISE

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.

HARD-COOKED EGGS WITH HERB MAYONNAISE

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.

HOMEMADE MAYONNAISE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled., Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.

WHOLE EGG MAYONNAISE

Steps:

• In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

COOKED MAYONNAISE (SALAD DRESSING)

Steps:

• In a microwave safe bowl beat the 2 eggs.
• Beat in the flour and dry mustard.
• Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
• In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
• To stir this mixture I usually use a wire whisk.
• Microwave at full power for 9 minutes, stirring half way through the cooking time.
• After the cooking time, add the butter if desired.