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3 eggs
1 egg yolk
1 T Dijon mustard
¼ cup extra light virgin olive oil
2/3 cup grapeseed oil
Lemon juice
A few sprigs of mint, finely chopped.

Place the eggs in a pot and cover them with water.

Bring the water to a boil, and boil for 10 minutes.

Drain the eggs and place in an ice bath or as cold of water as you can get.

Whisk together the yolk with the mustard.

Slowly add a few drops of the oil. Keep whisking.

Add more and more oil, all the while whisking, until it is a fully emulsified mayonnaise. Season with lemon juice and salt.

Stir in the chopped mint.

Shell the eggs once they are cold and slice them into halves.

Arrange 3 halves on each plate, and cover them with the mayonnaise.

Serve the eggs with a light garden salad for the perfect summer lunch.

Serves two.