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French Fridays: Hard Cooked Eggs with Chervil Mayonnaise from My Paris Kitchen

Hard Cooked Eggs with Chervil Mayonnaise from My Paris Kitchen on eatlivetravelwrite.comOk, I’ll be the first to admit that I didn’t *quite* make this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen.

Let me explain – I’ve made David’s quick mayonnaise recipe before when I was searching for a small quantity to make for another recipe (we don’t eat a lot of mayonnaise around here) and was looking forward to making it again, although I thought the composed dish, oeufs mayonnaise (hard boiled eggs with salad an mayonnaise) isn’t my favourite.

Then as I was going through the fridge, I noticed we had a jar of mayonnaise I’d bought for some recipe development a while ago and decided to go ahead and jazz that up to help use it up (see above: we don’t really eat much mayonnaise), so while I didn’t make the mayo from scratch, I did the rest of the dish AND I discovered a nice way to jazz up store-bought mayo 🙂 David uses shallots, lemon juice, mustard and chervil in his and I added all those components to mine, except the chervil because I couldn’t find it. I used flat leaf parsley.

I cooked the eggs (9 minutes at a low rumbling boil) and let them sit, shells slightly cracked (a top tip from David to help the shells come off easier), in cold water until I was ready to serve them. The mayo took no time to make and I enjoyed my egg with spring greens and cherry tomatoes and an English muffin on the side. Having just stepped off a 20-something hour flight from Australia AND run over 8km that morning, I think even getting some components on the plate was admirable, right?

Get the recipe for David Lebovitz’s Hard Cooked Eggs with Chervil Mayonnaise on p 103 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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4 Responses to French Fridays: Hard Cooked Eggs with Chervil Mayonnaise from My Paris Kitchen

  1. Candy March 30, 2018 at 15:07 #

    Mardi, I think it’s perfectly acceptable to jazz up store bought mayo! Besides, you’ve avoided food waste!

    That is a great idea, I think. You can make the amount you want, and use the flavors you enjoy!! Your dish looks really beautiful. The colors and textures striking. AND all of that following your travels and running! Phew!! Well done!!

  2. Cheznana March 30, 2018 at 20:04 #

    That is such a pretty photo, so spring like and refreshing. Even if you dressed up the mayo, it looks fantastic. Happy Easter to you.

  3. Betsy April 2, 2018 at 20:35 #

    You get a pass, for many reasons. I’m glad to know these flavors work with mayo from a jar too. I loved the flavors. Welcome back!

  4. Teresa April 7, 2018 at 15:05 #

    I don’t each much mayonnaise, either, so maybe I’ll try these to help use up the tiny jar I’ve got in my refrigerator.

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