Hard-boiled eggs (oefus durs)


  • 2 eggs
  • 2 tbsp. French mayonnaise
  • 1 or 2 lettuce leaves
  • 2 sprigs fresh parsley, dill, mint or cilantro
  • salt and freshly ground black pepper
  • Preparations

      step 1

      Place the eggs in a pot of cold water deep enough to cover them completely. Bring to a boil. From the moment boiling begins, cook precisely five minutes.

      step 2

      Remove from heat. Gently tip the hot water out of the pot and refill with enough cold running water to cover the eggs. Repeat this procedure: tip the water out again and refill the pot with cold water. Let the eggs cool for five minutes.

      step 3

      While the eggs are cooling, prepare your mayonnaise.

      step 4

      Now prepare the dish for serving. Wash and dry the lettuce and place the leaves on individual plates or a serving platter. Peel the eggs and, using a sharp knife, slice them in half lengthwise. Place the halves on the lettuce leaves, season with salt and pepper, and decorate with a sprig or two of fresh herbs. Top with a dollop of mayo.