Description
A classic French egg dish blending mayonnaise, tangy mustard, and fresh herbs. These aromatic halves are perfect for apéritifs or light meals, offering a harmonious balance of creamy and acidic flavors.
Ingredients
6 large eggs
3 to 4 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon non-alcoholic vinegar (e.g., apple cider or balsamic)
Pinch of salt
Pinch of freshly ground black pepper
2 tablespoons finely chopped fresh parsley (optional)
1 pinch sweet paprika (optional)
Instructions
Bring eggs to room temperature by leaving them at room temperature for 30 minutes.
Boil eggs in a saucepan covered by 2 cm water until fully cooked.
Cool eggs in iced water, then peel and halve them.
Scoop yolks into a bowl and mash with a fork.
Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Spoon the yolk mixture into the egg white halves, mounding them generously.
Garnish with chopped parsley and a light dusting of paprika (optional).
Notes
Eggs are boiled, not fried. The vinegar can be substituted with non-alcoholic alternatives as specified.
Use high-quality mayonnaise for optimal texture.
For room temperature eggs, avoid refrigerating them less than 2 hours before use.
- Prep Time: 15
- Cook Time: 10
- Category: Recettes faciles du soir
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 egg half
- Calories: 250
- Sugar: 1.2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 180mg