Devilled Eggs

Homemade Mayonnaise

• 250 g grapeseed oil room temperature
  o bien 250 g neutral oil room temperature
• 1 egg yolk room temperature
• 15 g white wine vinegar
  o bien 15 g white vinegar
• 1 tsp water
• 1 tsp Dijon mustard
• ½ tsp salt
• 1 pinch white pepper, ground

Hard Boiled Eggs

• 6 eggs, large cold from the fridge
• water to fill to 1 litre mark
• cold water to cool eggs
• ice cubes 2 large trays

Filling

• 7 g Dijon mustard
• 7 g shallot minced
• 3 - 5 drops Tabasco
  o bien 1 pinch ground cayenne pepper
• freshly ground black pepper to taste
• salt to season, to taste
• paprika to garnish
• fresh chives chopped, to garnish