Egg mayo with tomato by Laurent Mariotte

Ingredients

4 servings

• 8 eggs
• 1 egg yolk
• 10 cl sunflower oil
• 2 teaspoons tomato paste
• 2 cl paprika
• 1 tablespoon mustard
• salt and pepper

Steps

1. 1

   Cook the eggs for 9 minutes in simmering water. Plunge them into ice water then peel them.

2. 2

   Prepare the mayonnaise: whisk the egg yolk with the mustard in a bowl and gradually pour in the oil in a thin stream. Season with salt, pepper, and mix in the tomato paste. Add 1 teaspoon of paprika.

3. 3

   Cut the hard-boiled eggs in half lengthwise. Remove the yolks, keep 1 for garnish, pass them through a fine-mesh sieve, and incorporate the others into the mayonnaise.

4. 4

   Fill the base of the egg whites with the tomato mayonnaise. Sprinkle with grated yolk. Enjoy at room temperature.