The document provides a recipe for preparing perfect eggs mayonnaise, serving four people, which includes hard-boiled eggs, mayonnaise, mustard, and fresh herbs. It also offers tips for boiling eggs, emphasizing the use of older eggs, simmering instead of boiling, and cooling techniques for easier peeling. The author notes that these eggs are popular in salads and at potluck suppers.

1. Perfect Eggs Mayonnaise
Serves 4
These are always the first thing to disappear from the salad table! I often double or
triple the recipe as they are also very popular at Pot Luck Suppers, especially with
the men!
What you will need:
 4 hard-boiled eggs (see tricks below)
 3 TBS good quality mayonnaise (I like Helman's)
 1 tsp of grainy Dijon mustard
 salt and freshly ground black pepper to taste
 1 TBS minced fresh herbs to serve (parsley, chives, tarragon, etc.)
Peel the eggs, and then slice them in half lengthwise. Scoop out the yolks into a
bowl. Place the whites onto a serving plate. (You can line the plate with lettuce
leaves or shredded lettuce to keep them from sliding about if you wish) Mash
together the mayonnaise and egg yolks until smooth and creamy. Stir in the
mustard and some salt and black pepper to taste. Pipe or spoon the yolk mixture
into the hollows left in the egg whites. Sprinkle with some chopped fresh herbs if
desired.
Tips for Creating Perfect Hard Boiled Eggs:
1. Older eggs are a lot easier to peel than newer eggs. I always use eggs that at
least one week old, if not older. If you have eggs that are close to their expiration
date, so much the better. It's true!
2. Boiled Eggs, should actually NEVER be boiled! Keeping them at a steady simmer is
much better. Boiling toughens the yolk. Also, never add salt to the water. I do add a
tiny bit of vinegar, which helps them to peel easier.
3. Always bring your eggs to room temperature before boiling. They are less likely to
crack if you do this.
4. Don't stack your eggs in the pot. Have them laid out in one layer. If you have too
many eggs to do this with, you need a larger pot! You only need about 1 inch of
water over the top of the eggs. More than that and it takes too long to boil. Less
than that and your eggs won't stay covered.
5. As soon as your water comes to the boil, remove your pot from the heat, pop a lid
on and let them set in the boiling water for (17 minutes) large eggs, (20 minutes)
jumbo eggs. At the end of that time, drain and then run cold water over them until
they are cooled down. Let them sit in cold water for about 10 minutes and then

2. drain. For ease of peeling roll them around and allow the shells to crack while they
are still in the water. Let sit for a few minutes.
For ease in peeling these things help a lot . . . using older eggs, beginning at the
large end of the egg, peeling under running cold water. I usually tap the large end
on the counter until it cracks, then give the egg a gentle roll all over before peeling
them under a slow running tap. You will get perfect results almost 100% of the time.
For more delicious recipe please visit
www.farmerschoice.co.uk/recipes