Egg mayonnaise: the best recipe

Cook the hard-boiled eggs for 9 minutes and 30 seconds in a pot of boiling water. At the end of cooking, plunge them directly into cold water.

In a bowl, whisk the egg yolk with mustard, salt, and pepper. Gradually pour in the oil while continuing to whisk. Once the desired texture is achieved, add the vinegar and minced shallot.

Spread the eggs and cut them in half. Arrange them on a plate with a dab of mayonnaise underneath to keep them stable.

Place the mayonnaise in a piping bag (this step is not necessary, but the presentation will be more uniform). Fill the eggs with mayonnaise.

To finish, add a twist of the pepper mill and a bit of chives.