Deviled eggs with homemade mayonnaise

With all ingredients at room temperature, whisk together the egg yolk, mustard, salt and pepper.

Pour in vegetable oil in a very slow thin stream, whisking constantly until well blended; finish with a dash of red vinegar or lemon juice.

Cut the hard-boiled eggs in half and pass the yolks through a sieve.

Mix the mayonnaise with a teaspoon of Dijon mustard and two-thirds of the sieved yolks.

Add minced chives and readjust the seasoning with salt and pepper.

Pipe the yolk mixture evenly into the egg whites.

Sprinkle with piment d'espelette, cayenne or paprika, chives, and the remaining sieved yolks.

Serve with seasoned butter lettuce and baby arugula.