Babas Fancy Eggs

To soft boil the eggs:

Let the eggs come to room temperature. Prick a hole in the larger end of each egg with a thumbtack or safety pin to make for easier peeling. Bring a heavy-bottomed six-quart or larger pot of water to a boil over medium-high heat. Add the eggs, reduce the heat to medium, and bring the water to a steady simmer. Cook the eggs for eight minutes. Transfer them to a bowl and run cold water over them until they are cool to the touch. Peel the eggs. Tightly covered, the peeled eggs can be stored in the refrigerator for up to two days.

To make the mayonnaise:

Combine the yolks, mustard, vinegar, and salt in a food processor or blender on low speed until all of the ingredients are combined, about 30 seconds. Increase the speed to medium and steadily pour a few drops of oil at a time into the mixture with the machine running. After 1/4 cup of the oil is incorporated, add the oil in a steady thin stream until all is incorporated. Refrigerate.

To serve:

Cut 1/16th inch off of the top and bottom of the eggs so when cut in half they won’t fall over. Using a very clean paring knife, cut each egg in half laterally (not lengthwise), which provides for a clean and symmetric plating. Using a spoon or piping bag, place a teaspoon-sized dot of mayonnaise on each egg, slightly off center so the yolk is still visible. Using a plastic or other nonreactive spoon, mound about a teaspoon of roe next to the mayonnaise. Arrange the eggs on a plate or platter and serve immediately.

From “These 5 punch and small-bite combos will have you party-ready for every holiday festivity.”