Place the eggs, olive oil, salt, pepper, water, garlic cloves and basil leaves in a blender.
Blend until smooth.

TIP
If you like a strong garlic flavour, add in 2 large garlic cloves
If you want more basil coming through in this dish, add an extra 2-4 leaves.
If the dip is too thick, add an extra 1-2 Tbsp water.
You can add other herbs if you would like or take the garlic out to make a normal mayonnaise taste.
I use this dip in my wraps or over my salads.
Serve with vegetable sticks such as capsicum and celery etc.
Take out the garlic to make it FODMAP friendly