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Fill a pot with enough water to cover the eggs plus 1 inch. Add 1 teaspoon of salt. (Th is will make peeling the eggs easier once they’re cooked.) Bring the water to a boil.
Carefully lower the eggs into the boiling water. Simmer the eggs for 4 minutes, until soft boiled. Lift the eggs out of the water with a slotted spoon and immediately run under cold water. (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)
Crack the eggs on the counter and scoop them out into a food processor. Add the mustard and the remaining 1 teaspoon salt. Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube. The mayo will be super thick.