Step 1

Place a jug onto mixing bowl lid, then weigh grapeseed oil into it. Set jug with oil aside.

Step 2

Place egg yolks, mustard, lemon juice and salt into mixing bowl and mix 15 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 3

Mix 2 min/speed 4, slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify.

Step 4

Add wasabi and mix 4 sec/speed 4.

Step 5

Transfer mayonnaise into a sealable jar or container and place into refrigerator until ready to use. Clean and dry mixing bowl.

Step 6

Place water into mixing bowl. Insert simmering basket and place eggs into it. Cook 14 min/Varoma/speed 1, until hard boiled. Remove the simmering basket with aid of spatula and carefully transfer eggs into a bowl of cold water. Rinse and dry mixing bowl.

Step 7

Once eggs have cooled, peel and cut each egg in half lengthways and gently remove the yolks. Place the 12 boiled egg white halves onto a serving platter and set aside.

Step 8

Place wasabi paste (optional), the 6 boiled egg yolks and 90 g of the reserved wasabi mayonnaise into mixing bowl and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula, then mix 10 sec/speed 3, or until smooth.

Step 9

Spoon or pipe the egg yolk-mayonnaise mixture into the reserved egg halves and sprinkle with chives. Cover eggs with plastic wrap and place into refrigerator until chilled. Serve immediately.