WHOLE EGG MAYONNAISE RECIPES

Steps:

• Bring 400ml of water to the boil in a small deep pan. Carefully lower the eggs into the boiling warer and hard boil the eggs for 8-10 minutes.
• Lift the eggs out of the hot water and rinse under cold water for 2 minutes to prevent them from cooking further.
• Peal the shells of the eggs and roughly chop. Mix the chopped eggs with the mayonnaise until a chunky mixture is formed. Lightly season with black pepper.
• Scoop the egg mayonnaise mixture onto the buttered bread and the cut the sandwich diagonally into two triangles. Enjoy!

Steps:

• If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
• If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment.
• Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
• Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
• When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
• When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
• Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.