Egg-and-Tomato Salad

Name: Egg-and-Tomato Salad
Ingredients: 4 large Eggs; 2 Ripe Tomatoes; 8 Lettuce leaves; 2 Egg yolks; 1 pint Olive oil; 2 tablespoonfuls Vinegar; 2 tablespoonfuls Lemon juice; 1/2 teaspoonful Salt; 1/4 teaspoonful Cayenne pepper; 1 teaspoonful Mustard; 1 teaspoonful Powdered sugar; 4 tablespoonfuls Boiling water

A simple salad featuring hard-cooked eggs and tomatoes, dressed with homemade mayonnaise.

Ingredients

4 large Eggs
2 Ripe Tomatoes
8 Lettuce leaves
2 Egg yolks
1 pint Olive oil
2 tablespoonfuls Vinegar
2 tablespoonfuls Lemon juice
1/2 teaspoonful Salt
1/4 teaspoonful Cayenne pepper
1 teaspoonful Mustard
1 teaspoonful Powdered sugar
4 tablespoonfuls Boiling water

Instructions

1Hard-cook the eggs. Once cooled, cut each egg in lengthwise quarters, removing a small slice from one end so the egg can stand level.
2In a chilled bowl, whisk together the egg yolks, salt, cayenne pepper, mustard, and powdered sugar. Gradually whisk in the vinegar and lemon juice until smooth. Slowly drizzle in the olive oil, whisking constantly until the mixture emulsifies and thickens. Add boiling water, one tablespoon at a time, whisking until incorporated. Cover and chill.
3On individual plates, arrange slices of ripe tomato with two or three lettuce leaves. Place one prepared egg on each tomato slice, securing it with a ring cut from another tomato slice. Surround with the prepared mayonnaise dressing.