Nicky's Kitchen SanctuaryEgg Mayonnaise Recipe
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Ingredients
Serves 4- 1/8 tsp white pepper
- 6 large eggs at room temperature
- 2 tablespoons full fat salad cream (see notes)
- 5 tablespoons full fat mayonnaise (storebought or homemade)
- ¼ tsp salt
- 3 tablespoons chopped cress
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Steps
- Step 1
Start by cooking the eggs (see tip re: prepping the eggs BEFORE COOKING so they peel easier when cooked).
- Step 2
Place the eggs in a large saucepan and cover with cold water.
- Step 3
Bring to the boil then turn down the heat and simmer gently for 9 minutes.
- Step 4
After 9 minutes, drain the water then fill the pan with cold water. Swirl around, drain again the fill with cold water again and let sit for 10 minutes to cool the eggs. You can add ice to the water to speed up the cooling time further.
- Step 5
Once the eggs are cool enough to handle, peel the eggs (tap gently all over and roll the eggs slightly on a hard surface to break the shell evenly. It should then slide easily).
- Step 6
Slice the eggs in half and scoop out the yolks.
- Step 7
Add the yolks to a bowl and mash up with a fork.
- Step 8
Chop the egg whites fairly finely and add to the egg yolks.
- Step 9
Add the cress, mayonnaise, salad cream, salt and white pepper and mix together until combined.
- Step 10
I love to serve as an egg mayo sandwich on thick slices of buttered brown bread.
Interactive, hands-free timers are available in the Supper app.
Start by cooking the eggs (see tip re: prepping the eggs BEFORE COOKING so they peel easier when cooked).
Source: Nicky's Kitchen Sanctuary
