I have found since raising my own chickens that several of my kids no longer show allergic reaction to eggs! It was an awesome discovery! So here is my favorite whole egg that I found on Allrecipes. This recipe needs no tweaking for me. It is creamy and delicious . I love the Immersion Blender method. If you haven't tried it, I strongly recommend it. It is way easier, than drizzling and waiting for the emulsion process.
1/2 teaspoon dry mustard powder
1/2 tsp salt
2 tablespoons lemon juice or white vinegar
2 cups extra light virgin olive oil
In a quart canning jar, crack the eggs into the jar. Add the mustard, salt, and lemon juice or vinegar. Pour the oil on top. Place your immersion blender all the way on the bottom of the jar. This is important. You will not want to lift the blender when you are doing the following short bursts. Give 6-8 short bursts or pulses of the blender. About one second bursts. Then you can blend until normal mayonnaise consistency.
If you find my instructions confusing, check out this video from Chef John from Allrecipes. He does a great job of illustrating the immersion blender method. Click here to watch a video using the immersion blender method.