2 Eggs (farm fresh)
1 Cup Extra-Virgin Olive Oil
1 Tbsp. Lemon Juice
Salt and Pepper (desired amount)
1 Tbsp. Mustard
Place all ingredients except olive oil in a blender. (I love my ninja for making mayo.)
Blend ingredients for 15-20 seconds.
Slowly add olive oil to mixture in blender.
Blend until smooth.
Store in refrigerator for 7-10 days.