Creamy Israeli Egg Salad with homemade mayonnaise

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 2
   Gently lower the eggs into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 5
   Chop the peeled eggs into medium cubes.

   KnifeCutting board
2. 6
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
3. 7
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 8
   Add the lemon juice and stir. Taste and adjust the seasoning.
5. 9
   Mix gently with the mayonnaise, green onion, mustard, lemon juice, vinegar and paprika, season with salt and black pepper and chill 30 minutes before serving.

   Refrigerator

   💡Add the mayonnaise gradually: warm eggs or too much mayonnaise make the salad too soft.