Egg Mayonnaise Appetizer Recipe

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Egg Mayonnaise Appetizer Recipe

 

Friends are coming round the dinner at short notice, don’t panic, just follow the quick and delicious menu. The ingredients are simple and the meal can be on the dining table under an hour.

 

 

Serves 4

 

Ingredients: Egg Mayonnaise Appetizer Recipe

 

Eggs                                                     6

Mayonnaise                                        6 tbsp

Lemon Juice                                        2 tsp

Salt                                                      to taste

Black pepper, freshly grounded       to taste

Lettuce leaves                                    4 to garnish

Sweet paprika                                    to garnish

 

 

 

Preparation Method: Egg Mayonnaise Appetizer Recipe

 

Put the eggs in a saucepan and cover with water. Bring to the boil then lower the heat and simmer gently for 8-10 minutes. Drain off water and hold the saucepan under the cold running water to cool the eggs quickly. As soon as the eggs become sufficiently cool to handle, tap each one once against a hard surface to crack the shell, then cool.

 

Put the mayonnaise in a bowl and stir in the lemon juice, mustard and salt and black pepper to taste.

 

Remove the shells from the cold eggs then slice all the eggs. Reserve 8 slices and chop the rest. Mix the chopped eggs into the mayonnaise.

 

Arrange the lettuce leaves on individual serving plates and spoon the egg mixture onto them.

 

Garnish each portion with 2 egg slices and sprinkle with paprika.

 

 

Cook’s Note:

Egg Mayonnaise Appetizer Recipe

 

Time

35 minutes to boil and cool the eggs then 10 minutes for preparation.

 

Cook’s Tip:

Egg Mayonnaise Appetizer Recipe

 

Cracking the shell will prevent a dark rim forming around the yolk.

 

Variation: Egg Mayonnaise Appetizer Recipe

 

 

Homemade mayonnaise made with olive oil will give a richer flavor to the dish.

 

Serving Ideas: Egg Mayonnaise Appetizer Recipe

 

The egg mayonnaise can also be served on triangles of buttered brown bread. Garnish with chopped walnuts and cress. Or, serve it in stemmed glasses on shredded lettuce, layered with well-drained chopped tomato and cucumber.

 

280 calories per portion

2017-04-29T13:15:45+00:00 December 31st, 2016|Appetizer, Healthy Eating, Quick & Easy, RECIPES, SNACKS|0 Comments

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