Jajka w Majonezie

Ingredients · 4 servings

• 4Egg, hard-boiled and peeled
• 120 gMayonnaise
• 12 gMustard
• 8 gChive, finely chopped (to serve)
• 4Lettuce leaf, washed and dried
• 2 gSalt
• 1 gBlack pepper, freshly ground

Equipment

stovetop, refrigerator, saucepan, mixing bowl, knife, cutting board, serving platter, spoon, slotted spoon, bowl

Instructions

1. 1
   Gather Ingredients

   Gather eggs, mayonnaise, mustard, lettuce, chives, salt, and pepper; set out a saucepan, bowl, knife, board, platter, and spoon. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Boil Eggs

   Boil eggs for 10 minutes, then cool them under cold running water until comfortable to handle and peel carefully. · 15 min

   What to look for: Shells come away cleanly and the whites stay intact.

3. 3
   Arrange Halves

   Halve peeled eggs lengthwise and place them yolk-side up on lettuce leaves arranged on a chilled serving platter. · 5 min

   What to look for: Egg halves sit neatly with the yolks facing upward.

4. 4
   Mix Sauce

   Mix mayonnaise with mustard, salt, and black pepper until smooth and lightly sharp, keeping the sauce thick enough to mound. · 3 min

   What to look for: Sauce looks glossy, pale, and evenly seasoned.

5. 5
   Cover Eggs

   Spoon a generous layer of mayonnaise sauce over each egg half, covering the yolk without pressing it out of place. · 4 min

   What to look for: Each egg half has a rounded cap of creamy sauce.

6. 6
   Chill Serve

   Chill the platter for 20 minutes, scatter chopped chives over the eggs, and serve as part of a Polish cold supper spread. · 20 min

   What to look for: Sauce is cool and set, while the chives look fresh and bright.