Hard Boiled Egg Mayonnaise No Raw Eggs Needed!

• Eggs
• 15cl Oil
• 5cl sherry vinegar
• 1 tbsp. coffee Strong mustard
• Sprigs of chives (a little)
• This
• Pepper

Preparation

1. Harden the eggs for 10 minutes in a saucepan of boiling water with a little vinegar. Refresh them under cold water. Peel them.
2. Take the yolks. Mash them in a bowl with a fork. Add the mustard. Pour the oil little by little while mounting the sauce as for a mayonnaise.
3. Stir in the vinegar. Add salt and pepper.
4. Chop the egg whites and mix them into the sauce along with the chopped chives.

Hints and Tips for Hard-boiled Egg Mayonnaise

• To assemble an aioli or a mayonnaise without difficulty, by hand or with an electric appliance, take care to take out the egg in advance so that it is at the same temperature as the oil.
• To make up mayonnaise, take 1 spoonful and pour 1 tsp. tablespoons of boiling vinegar. Start whipping the mayonnaise again, replacing the oil with the sour sauce, while whisking.