Inverted Deviled eggs

1. 1

   cook the eggs in 72 degrees C/162 degrees F bath for 35 min

2. 2

   plunge the eggs in ice water

3. 3

   peel, and separate yolks from whites

4. 4

   set yolks aside

5. 5

   retain whites for mayonnaise

6. 6

   blend egg whites, from above with vinegar and dijon mustard

7. 7

   drizzle slowly the olive oil and walnut oil into egg white mixture while blending

8. 8

   emulsify fully to make mayonnaise

9. 9

   mixture terragon, salt, black pepper and cayenne pepper

* Per serving · 4 servings · Values may vary.

No additional tips available.