Inverted Deviled eggs

• 4 whole eggs in shell
• 25 grams champagne vinegar
• 10 grams Dijon mustard
• 100 grams extra-virgin olive oil
• 10 grams walnut oil
• 4 grams terragon thinly sliced
• 2 pinch salt
• 1 pinch black pepper
• 1 pinch cayenne pepper

1. cook the eggs in 72 degrees C/162 degrees F bath for 35 min
2. plunge the eggs in ice water
3. peel, and separate yolks from whites
4. set yolks aside
5. retain whites for mayonnaise
6. blend egg whites, from above with vinegar and dijon mustard
7. drizzle slowly the olive oil and walnut oil into egg white mixture while blending
8. emulsify fully to make mayonnaise
9. mixture terragon, salt, black pepper and cayenne pepper

eggs, champagne vinegar, mustard, extravirgin olive oil, walnut oil, salt, black pepper, cayenne pepper

Taken from cookpad.com/us/recipes/335992-inverted-deviled-eggs (may not work)