Egg Mayonnaise with Shredded Carrots in Vinaigrette

Steps

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1. 1
   Place twelve eggs in cold water and bring to a boil, cooking until fully hard-boiled with yolks that are fully set but still slightly creamy.
   ▶ ≈3:19
2. 2
   Once cooked, immediately transfer the eggs to cold water to stop the cooking process.
   ▶ ≈13:50
3. 3
   Separate two egg yolks into a bowl and add white vinegar and mustard.
   ▶ ≈8:25
4. 4
   Season with salt and black pepper, then whisk together all ingredients thoroughly.
   ▶ ≈11:03
5. 5
   Slowly drizzle in oil while continuously whisking, maintaining a thin steady stream to ensure proper emulsification. Keep whisking until the mayonnaise becomes thick and creamy.
   ▶ ≈11:42
6. 6
   Set the finished mayonnaise aside.
   ▶ ≈13:37
7. 7
   Peel the carrots and shred them using a box grater or vegetable shredder into fine, uniform strands.
   ▶ ≈14:02
8. 8
   Prepare the vinaigrette by mixing white vinegar with salt and pepper, then toss the shredded carrots in this dressing.
   ▶ ≈24:27
9. 9
   Chop the chives into fine, uniform pieces by slicing them with a sharp knife in one direction, maintaining consistent thickness.
   ▶ ≈16:38
10. 10
    Finely chop the cilantro without crushing it, then fold both the chopped chives and cilantro into the mayonnaise along with some finely sieved egg yolks.
    ▶ ≈19:22
11. 11
    Carefully peel the cooled eggs and cut them in half. Separate the yolks from the whites and press the yolks through a fine sieve to create small breadcrumb-like granules.
    ▶ ≈20:18
12. 12
    Mix whole-grain mustard into the filling to add texture. Using a piping bag fitted with a tip, pipe or spoon the mayonnaise mixture into the hollows of the egg white halves.
    ▶ ≈22:25
13. 13
    Arrange a small mound of shredded carrots in vinaigrette in the center of the plate. Arrange the filled egg halves around the carrots in a circle, with the pointed ends facing outward.
    ▶ ≈25:50