Leek vinaigrette topped with finely chopped hard-boiled eggs

Difficulty Easy
Preparation 15 minutes
Cooking -



4 people
2 leeks | 3 eggs | 1 bunch of chives | 1 tablespoon wholegrain mustard | vinegar | salt | pepper | 150 ml of a neutral oil (such as sunflower or grapeseed) | 1 red onion | 1 lemon
    • 1
      Cook the leeks until tender in a pot of boiling, salted water. Remove the leeks and set them aside to cool.
    • 2
      To make hard-boiled eggs, cook 2 eggs for 12 minutes in a pot of boiling water.
    • 3
      Make the mayonnaise: mix the egg yolk from the remaining egg with the mustard and vinegar and salt and pepper to taste. Beat constantly; gradually add the neutral oil until mayonnaise forms. Juice the lemon into another bowl.
    • 4
      Make the onion pickle: thinly slice the onions and cook them until softened and lightly browned in a frying pan with a bit of oil. Remove the onions from the heat and add the lemon juice. Allow the onions to marinate for about 10 minutes.
    • 5
      Finely chop the hard-boiled eggs with a knife. Finely chop the chives and mix them with the hard-boiled eggs.
    • 6
      Cut the two leeks in half lengthwise. Then cut the halves in two to end up with eight identical pieces. Cook the sliced leeks in a frying pan until golden, about 5 minutes.
    • 7
      Assemble the plates: place two slices of leek in the centre of each plate. Top the leeks with mayonnaise and sprinkle with finely chopped hard-boiled egg. Serve warm.

    Products :

    Old-fashioned Espelette chili mustard

    Maison Arosteguy
    8.2 €8.20
    For 200 g (41,00 € / kg)

    Modena balsamic vinegar - Aceto Balsamico di Modena IGP

    Due Vittorie
    27 €27.00
    For 25 cl (108,00 € / L)

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