Ingredients
- 2 large eggs
- Generous pinch of saffron
- 2 cloves garlic
- 2/3 extra-virgin olive oil
- 2/3 Cups canola oil
- Salt, to taste
- 3 large eggs, hard-boiled, peeled, and chopped finely
- 1/2 Cup saffron aïoli
- 1 Tablespoon minced shallot
- 1 Teaspoon herbes de provence
- 10 cornichons, minced
- 2 Tablespoons horseradish mustard
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