Stella's Angel Eggs

We made three version of these "angel" eggs:  Marinara eggs, porcini eggs, and smoked spice eggs.  We use homemade mayonnaise for these eggs. 

Ingredients for mayonnaise

1 large egg

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 cup canola oil

Place egg, lemon juice and mustard in the bottom of a cup or jar that fits the head of your immersion blender.  The blades must meet the mixture to work. 

Pour oil on top and allow to settle for 15 seconds. Place the head of the immersion blender at the bottom of the container and turn on high speed. Do not pulse or move the head of the blender. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified.  

For the "angel" eggs:

6 eggs

3/4 cup mayonnaise (split into 1/4 cups if you are making all three variations.)

1/2 teaspoon Stella's Table Marinara Sea Salt 

1/4 teaspoon Stella's Table Porcini Sea Salt

1/4 teaspoon Stella's Table Smoked Spice Sea Salt

 Construction for the eggs:

Put water in the bottom of a double boiler.  Once the water comes to a boil, place the eggs on the top rack (so they are not touching the water).  Cover and continue to boil for 13 minutes.  Once done, immediately place the eggs in an ice bath until they are cold, approximately 10 minutes. 

Once cooled, peel the eggs and slice in half.  Divide the yolks into 3 separate bowls (if you are making all three variations).  

Add 1/4 cup mayonnaise to each of the three bowls and the seasonings for each variation.  Mix until fully combined. 

Pipe or scoop the egg mixture into the egg white shells. Finish with a slight sprinkling of whichever salts you used to make the eggs. 

Makes 12 delicious bites!