Hard-cooked Eggs with Tarragon Mayonnaise | #Glutenfree #Dairyfree

I made hard-cooked eggs with tarragon mayonnaise, along with our friends at Cook-the-Book-Fridays. No surprise that it is a popular time to do something with eggs during Easter. Well, there is nothing exciting about making hard-boiled eggs. But making the tarragon (or herbs like chervil, basil or chives) mayonnaise to go with the eggs is another matter. It’s worthy of our attention. I’ll surely go an extra mile to make this herbed mayo again. There is simply nothing like it as compared with the store-bought variety. The tarragon mayo is light, full of flavor and tastes refreshing!

Start with one whole egg at room temperature, including the egg white, which lightens the finished mayo. Salt, lemon juice and mustard are added to the egg in the bowl of the food processor. With the motor running, three-quarters of a cup of vegetable oil is slowly drizzled in until the mayo starts to thicken. Then add the shallots, tarragon and a pinch of sugar to the mixture. It takes only seconds for the mayo to emulsify. Quite remarkable to behold.

There are worthwhile techniques I’ve learned from this David Lebovitz’s recipe in My Paris Kitchen. How to make the hard-cooked eggs and how to peel them. The key to getting the hard-cooked texture is the nine minutes “low rumbling boil” after the eggs are placed in the pot of boiling water. When the time is up, immerse them in an ice bath. Another trick is to tap each egg (in the ice bath) lightly a few times to crack them with a spoon. Then put them back in the ice water until they cool completely. That seems to make peeling the eggs easier. Thanks David for the execution tips together with the wonderful recipe.

Happy spring!

The herbed mayo is light, flavorful and refreshing