John Myers
Ingredients for 4 servings:
- 8 eggs, size M
- 2 egg yolks
- 1 tsp Dijon mustard
- ½ tsp white wine vinegar, milder, 5% acidity
- 100 ml rapeseed oil or neutral oil
- 100 ml whipped cream
- 2 tsp syrup (elderflower syrup)
- 2 mint leaves, very finely chopped
- some lime zest, grated
- 1 pinch of salt
- 1 pinch(s) white pepper, freshly ground
- ½ bunch chives, finely chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes
a touch of summer
Place the eggs in boiling water and cook for 7 minutes. Refresh them in cold water. Peel the cold eggs and slice them (use an egg slicer!). For the dressing, separate the room-temperature eggs. Whisk the egg yolks with the mustard, white wine vinegar, elderberry syrup, pepper, and salt using a blender (e.g., a magic wand or Quickchef from TW). Add the oil in a thin stream, ensuring the mixture is thoroughly emulsified. When the mayonnaise has stiffened, add the cream, grated lime zest, finely chopped mint, and 2/3 of the chives, and mix together. Season to taste and add salt and pepper, if desired. Layer the sliced eggs in a bowl, pour the mayonnaise over them, and refrigerate. Just before serving, rearrange the salad and scatter the remaining chives over the top.
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