Make sure the ingredients are at room temperature. Mix the yolk with salt, pepper, one teaspoon of pear vinegar and 1 teaspoon of hazelnut mustard. Use an electric hand mixer.

With the hand mixer, mix in the flaxseed oil, first in drips, then gradually increasing the volume until it becomes a thick pulp.

The mayonnaise thus prepared should be consumed on the same day. Raw egg yolk can be replaced with the grated yolk of a boiled egg, and then be stored in the fridge for several days for consumption.

Wash the eggs and boil them for 10 minutes. The eggs must be put into the water only when it is already at a boil. When the eggs have cooled, cut them in quarters with a knife. Place it all in a mixing bowl with the finely chopped spring onion, the chili paprika cut in tiny cubes and the 6 tablespoons of flaxseed oil mayonnaise.

Season it with salt and ground pepper. Toss it together carefully with a wooden spoon.

Place the salad on a plate and garnish it with fresh, grated horseradish.