Pack these boiled eggs and homemade mayonnaise for a nostalgic picnic.
Hardboil the eggs for 8 minutes.
Drain, cover with cold water and leave to cool.
To make the mustard mayonnaise, mix the mustard, egg yolks, white wine vinegar together in a bowl.
Very gradually whisk in the oil to make a thick and creamy mayonnaise.
Spoon into a pot, cover and chill until needed. Serve with the peeled hard boiled eggs.