Espresso and Lime

0 Divide the yolks and whites off 3 large hard boiled eggs.
1 Place the yolks in a bowl along with 1/2 cup of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of grainy mustard and a pinch of salt and black pepper and whisk vigorously until the yolks are broken down and the mixture is thick, creamy and pale yellow color in color
2 Finely chop the egg whites, parsley, cornichons and capers and fold them into the egg yolk mixture 
3 Chill in an airtight container until ready to serve