Whisk eggs until well blended. Add salt and pepper. Whist. Add oil a drop at a time and whisk well, gradually increasing the amount of oil you add, whisking each addition until well blended. When you get down to about 1/4 cup of oil, add lemon juice and remaining oil. Whisk well until mixture slowly begins to thicken. When using this mayo for the curried chicken salad, add about 1/2 to 1 teaspoon of curry powder to the mayonnaise and mix well.