Oeuf Mayonnaise

Ingredients

Eggs

4 large

Olive oil

1 cup

Dijon mustard

1 tablespoon

White wine vinegar

1 tablespoon

Salt

to taste

Pepper

to taste

Chives

2 tablespoons, finely chopped (for garnish)

Instructions

1. Place the eggs in a pot of cold water. Ensure they are covered by at least an inch of water.
2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
3. While the eggs are cooking, prepare the mayonnaise. In a medium bowl, whisk together the Dijon mustard and white wine vinegar until well combined.
4. Slowly drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens to your desired consistency. Season with salt and pepper to taste.
5. Once the eggs are done, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
6. Peel the eggs gently and slice them in half lengthwise.
7. Arrange the halved eggs on a serving platter, cut side up, and generously spoon the homemade mayonnaise over each half.
8. Finish by sprinkling the chopped chives on top for a pop of color and flavor. Serve immediately and enjoy!