Mayonnaise

2 eggs
1/2 teaspoon paprika
3 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup skim milk

Beat eggs, salt, paprika and dry mustard in top of double boiler. Gradually add lemon juice and mix, stirring constantly. Cool until thick at least 3 minutes. Remove from heat and stir in oil. Pour into jar; cover and refrigerate.