5 eggs, black pepper
Mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil, mustard
1) Hard boil 5 eggs (9-10 minutes) and run under the cold tap to cool down to room temperature.
2) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and a touch of mustard and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.
3) Slice the eggs in half, then roughly dice the eggs. Using a spatula, stir the mayonnaise in gently, scraping the excess from the bowl with the spatula as you stir. You will notice the yolk turning the mayonnaise a gorgeous buttercup yellow. Stir in 1-2 teaspoons of freshly ground black pepper and serve.