I used to love egg mayo as a kid, and rarely would I go to Friday night Shabbat without egg mayo being served. As an adult however, I’ve come to find most egg mayos a bit stodgy and overpoweringly mayo dominant. So I wanted to create a recipe that aligned more with my current taste desires. 

This recipe has Dijon mustard for some savoury tang and dill and spring onion for a fresh and deep flavour, something to cut through the rich creaminess. Go for pasture-raised eggs and make sure you get a good mayonnaise that is made with olive oil (as mayo should be) instead of any nasty seed oils. I love this one from Undivided Food Co. 

Enjoy this with crackers, crudite or spread on toast. It makes both a great appetiser for the family, or a nutritious high fat and high protein snack.