Mayonnaise and Hard Boiled Eggs

Name: Mayonnaise and Hard Boiled Eggs
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings
Cuisine: french
Ingredients: 1 1/2 cups prepared mayonnaise; 1/2 cup nicoise olives, pitted; 2 tablespoons capers, drained; 1 tablespoon Dijon mustard; Splash red wine vinegar; 2 anchovies, patted dry; 1 large clove garlic, chopped; 3 tablespoons chopped fresh parsley leaves; 1 teaspoon fresh thyme leaves; Kosher salt and freshly ground black pepper; 12 hard-boiled eggs

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: A French Countryside Picnic

Mayonnaise and Hard Boiled Eggs

0 Reviews

Level: Easy
Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

273

Total Fat

27

Saturated Fat

5

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

5

Cholesterol

161

Sodium

331

Total: 50 min (includes chilling time)
Active: 20 min

Level: Easy
Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

273

Total Fat

27

Saturated Fat

5

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

5

Cholesterol

161

Sodium

331

Total: 50 min (includes chilling time)
Active: 20 min

Ingredients

1 1/2 cups prepared mayonnaise

1/2 cup nicoise olives, pitted

2 tablespoons capers, drained

1 tablespoon Dijon mustard

Splash red wine vinegar

2 anchovies, patted dry

1 large clove garlic, chopped

3 tablespoons chopped fresh parsley leaves

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

12 hard-boiled eggs

Directions

Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.