1. To make hard-boiled eggs: In a stovetop pan, add in enough water to immerse the eggs you have placed in gently
2. Turn on medium flame, and when water comes to a boil, turn off the burner
3. Cover pan with a lid and let stand for 15 minutes
4. Cool eggs by immersing them in cold running water
5. Separate the boiled yolks from the whites
6. Mix egg yolks, mustard, and salt in a blender
7. While the blender is running on low, add in the oil very gradually – first drop by drop, then spoonful by spoonful, so that it is taken in by the other ingredients and that none of the oil floats (separates)
8. You must keep stirring and blending as you add the oil to make sure the mixture holds well
9. Next add in the honey
10. Finally drop in the vinegar slowly, and blend until the mayonnaise has a smooth consistency
11. Can be used for up to 3-5 days if stored in the refrigerator