Mayo egg tomatée by Laurent Mariotte

Ingredients

For 4 servings

• •8 8 eggs
• •1 1 egg yolk
• •10 cl 10 cl sunflower oil
• •2 c. à café 2 teaspoons of concentrated tomato
• •2 cl 2 cl paprika
• •1 c. à soupe 1 tablespoons of mustard
• •salt and pepper

Method

1. 1.Cook the eggs for 9 minutes in simmering water. Immerse them in the ice water and then sauté them.
2. 2.Prepare the mayonnaise: whisk the egg yolk with the mustard in a bowl and gradually pour the oil into a fillet. Salt, pepper and mix with tomato concentrate. Add 1 teaspoon of paprika.
3. 3.Cut the hard eggs in 2 in height. Remove the yellows, keep 1 for dressing, switch to the etamine and incorporate the others into the mayonnaise.
4. 4.Garnish the base of the white mayonnaise eggs tomate. Sprinkle with grated yellow. Enjoy at room temperature.