Salmon Egg Mayonnaise


  • 4 large hard boiled eggs, halved
  • 150 ml. fresh whipped double cream
  • 2 egg yolks
  • half level tsp. dry mustard
  • half level tsp. salt
  • half level tsp. castor sugar
  • few drops Worcester sauce
  • dash of pepper
  • 300 ml. olive oil
  • 2 tbsps. vinegar / lemon juice
  • 1 tbsp. hot water
  • paprika
  • few crisp lettuce leaves torn into strips


Put the yolks, mustard, salt, pepper, sugar, Worcester sauce and whipped cream into a bowl and beat until smooth. Add half the oil a few drops at a time and keep beating until mayonnaise is thick. Stir in half the vinegar or lemon juice, then beat in the rest of the oil gradually. Stir in the remaining vinegar and the hot water. Line a shallow dish with the strips of lettuce. Place the egg halves upside down in the centre and top with mayonnaise. Sprinkle with a little paprika. Garnish with strips of smoked salmon.