Serves 4

This is delicious and about as simple as it gets. It's a great way to use up hard-boiled eggs. It is much better however if it is made with home made mayonnaise.

1 cup Mayonnaise, (preferably homemade)

1 tablespoon Sweet and Hot Brown Mustard

About a tablespoon of very finely chopped sweet purple onion

2 tablespoons chopped black olives

1 clove of garlic, very finely minced

2 or 3 cornichons (baby gherkins), finely chopped

1 teaspoon capers, chopped

About a teaspoon very finely minced fresh dill weed

2 hard-boiled egg yolks

Fresh ground black pepper

4 chilled hard-boiled eggs

Chilled cooked asparagus spears or green beans

Place the first eight ingredients in a bowl and mix well. Push the egg yolks through a fine sieve and gently fold into the mayonnaise mixture. Add pepper to taste. If the mixture seems too thick, thin with a spoon or two of milk.

Peel the eggs and cut half. Arrange several spears of asparagus or several green beans on a salad plate. Arrange two egg halve on the vegetable. Spoon about one-quarter of the seasoned mayonnaise over the eggs and vegetable. Serve chilled. It is sometimes served on toasted garlic toast.