Summary

Ingredients

• 4 egg (s), hard-boiled
• 1 teaspoon mustard
• 1 teaspoon lemon juice
• 125 ml vegetable oil (neutral good, e.g. rapeseed oil)
• Salt and pepper, from the mill
• 2 tablespoon vinegar, (good white wine or sherry vinegar)
• 2 tablespoon chives, cut into fine rolls and
• 1 teaspoon parsley, smooth, finely chopped or instead
• 3 tablespoon wild garlic, finely chopped, also more

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Instructions

1. Mix the yolks of the boiled eggs with 1 teaspoon each of mustard and lemon juice until smooth, ideally with a magic wand in a tall blender or directly in a tall glass with a twist-off lid. Pour in about 125 ml of oil in a thin stream, stirring constantly, until it looks like mayonnaise. Mix with salt and pepper from the mill, 2 tablespoons of vinegar, the finely chopped herbs and the medium-coarsely chopped egg white.
2. Leftovers - which are unlikely - can be stored in the twist-off jar 2-3 in the refrigerator.
3. It goes even faster with ready-made mayonnaise, but does not have the advantage of being able to use Easter eggs.