Classic egg mayo

Method

1. Put 11 of the eggs in a pan and boil the kettle. Meanwhile, separate the remaining egg and add the yolk to a food processor with the mustard, vinegar, salt, white pepper and paprika.
2. Once the kettle is boiled, pour it over the eggs in the pan until they’re fully submerged and set over a high heat to cook for 8 minutes. Meanwhile, set up a large bowl of iced water. After 6½ minutes, take 2 of the eggs out using a slotted spoon and lower into the cold water. After 8 minutes, transfer the rest of the eggs to the cold water.
3. With the food processor running, very gradually pour in both oils in a steady stream. You should be left with a thick, yellow, well-seasoned mayonnaise.
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5. Once the eggs are cool enough to handle, peel and add the soft-boiled ones (they’ll feel noticeably softer) to the bowl of mayo. Use a knife to roughly quarter each one, then a fork to start crushing and breaking apart the eggs further, stirring them into the mayo so they combine. The yolks should melt into the mayonnaise.
6. Quarter the remaining eggs and add them to the mayo, roughly chopping and mashing them further using a fork or a knife. Once you’re happy with the texture, season to taste with more salt, pepper and vinegar if you think it needs it.