Make your own mayonnaise. We use a kitchen Aid Mixer with the whip attachment. The whip gives the yolks the most volume.
This is a large recipe.
Put 12 yolks in mixing bowl, begin whisking with whip as the yolks begin to become creamy yellow add in the juice of 1 lemon, salt to taste, 1 tsp honey and 1 tbsp of your favorite mustard. Continue to whip, now you can begin to drizzle in the oil you want to use. I like olive oil, use about 1 cup. Whip to the consistency of store-bought mayo. Put in clean jars and refrigerate.
Best when using eggs that are at least a week old. Boil eggs for 15 minutes drain and refrigerate over night. I usually use about a dozen eggs. In the morning it is easier to peel a cold egg. Place peeled eggs in the bowl and mash with a hand-held pastry blender, or you can use an egg slicer and mash the egg with a fork. Add your favorite homemade mayo, Himalayan sea salt,and pepper to taste. I used chopped green onion, but you can use chopped regular onion, and chopped celery if you like. Use the amount you like it’s your salad. Mix together and serve on crackers or put on Ezekiel toast. Enjoy!