Cook the eggs in boiling water for ten minutes until hard. Then put them briefly into cold water, take them out and let them cool a little.
Rinse the tomatoes, dab them dry, remove the stalk and cut them into very thin slices. It doesn’t matter if the tomatoes fall apart a little bit. Clean the spring onion and cut it into fine narrow rings. Mix olive oil with vinegar and season with cumin, pepper and sea salt. Mix well with the tomatoes and spring onion rings.
Mix martini, mustard, egg yolks and vinegar together well and gradually whisk in the oil to make a creamy mayo.
Season well with sea salt and freshly ground pepper. Finely slice the cucumber and mix into the mayo. Peel the eggs and cut them into slices.
Arrange the tomato salad in the middle of the plate, place the egg slices around it and drizzle them with the mayo.
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