Ingredients:

• Eggs: 6 - at room temperature

For Mayonnaise: 

• Egg yolk: 1 - at room temperature
• Dijon mustard: 1 teaspoon
• White balsamic vinegar: 2 tablespoons
• Grape seed oil: 30 cl (10 oz or 1 cup)
• Fruity olive oil: 10 cl (3.3 oz or ½ cup)
• Salt & Pepper: ½ teaspoon
• Chives: 1 bunch, fresh

Cooking:

• Cooking time: 12 minutes when the water is boiling again...

Steps:

1. Boil 1 liter of water with coarse salt and a dash of cider vinegar.
2. Using a skimmer, place the eggs in the water and cook for 12 minutes, once boiling.
3. Remove the pan from the heat and leave to stand for 2 minutes.
4. Carefully remove the eggs with the skimmer, and place in a container of ice-cold water. Leave to cool for around 10 minutes.
5. Prepare your mayonnaise: place the egg yolk, mustard and vinegar in a salad bowl and whisk for a few seconds.
6. Add a drizzle of grapeseed oil, and whisk again until the mixture thickens slightly.
7. Continue adding the grapeseed oil, then the olive oil, in thin continuous streams, without stopping to whisk.
8. Once your mayonnaise has thickened (it should no longer be liquid), add salt, pepper and your finely chopped chives. Mix well and set aside in a cool place.
9. Gently shell your eggs, then cut them in half lengthways.
10. Gently scrape out the yolks and grate them, then mix with the mayonnaise (set aside ¼ of the grated eggs for finishing).
11. Using a spoon, fill the hollows of the whites with your preparation, and sprinkle with the remaining grated eggs.