I don’t often make my own mayonnaise, but have done so in the past. David’s recipe is a bit different since it uses a whole egg instead of the yolk. Otherwise pretty straightforward. No chervil to be found, so I used garlic chives that are coming up beautifully in the garden.
Also I used my normal recipe for hard cooked eggs: boil one minute, remove from heat, cover for 15 minutes, then put in cold water to cool… They always come out perfect that way.
These were a big hit. Plated alongside some traditional deviled eggs (isn’t that plate adorable?). And served with some tuna stuffed piquillo peppers, assorted olives and almonds. And some grilled bread. Quite the celebratory feast!
Everyone loved the eggs, enjoyed the light mayonnaise with them. I think it would be interesting to change up the herbs as well. Beautiful springtime dish to share!!