Ingredients:
8 eggs
3 tablespoons of mayo
2 tablespoons of sweet and sour mustard (use what you like but make it zippy)
1 teaspoon of paprika
1 clove of garlic
1 teaspoon of horseradish sauce
1/2 teaspoon of roasted red chili paste
12 Cornichon pickles (chopped)
1 tablespoon of juice from pickles
Salt and Pepper to tasted
Directions:
Place eggs in pot and cover with cold water. Bring to boil for about 5 minutes, cover, turn off heat and let stand for 10-12 minutes. Remove from hot water, cool, peel and chop.
In a large mixing bowl, combine eggs with remaining ingredient and mash well. Flavor with salt and pepper.
