Recipe - Hard-Cooked Eggs With Cumin Coarse Salt And Cayenne

10 Eggs; (10 to 12)

FOR THE MUSTARD MAYONNAISE
1 tablespoon English mustard
2 Egg yolks
1 tablespoon White wine vinegar
Three fourths teaspoon Salt
Few turns of a white pepper
mill
300 ml Sunflower oil

1 Hard boil the eggs for eight minutes. Drain, cover with cold water and
leave to cool.

2 Mustard Mayonnaise: Mix the mustard, yolks and vinegar in a bowl. Slowly
whisk in the oil for a thick and creamy sauce. Put in a pot, cover and
chill until needed. Serve with the eggs.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.