For the egg sauce, whisk egg yolks with salt, pepper, lemon juice and mustard in a bowl until well blended. Slowly add the oil in a small stream, stirring vigorously until the mixture is homogeneous.
Mix mayonnaise with boiled, finely chopped eggs and plenty of herbs. And the egg sauce is ready.
Preparation Tip:
Oil and eggs must be processed at room temperature! If the mayonnaise is prepared in a blender (stick or tower blender), whole eggs can also be used. Depending on further use, the mayonnaise can also be diluted with vinegar or soup or replaced with sour cream altogether.
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