Egg Salad Frenchy.

Makes enough for 2 large or 4 regular-size sandwiches.

6 large eggs
10 French cornichons, chopped
1 heaping tablespoon mayonnaise
1/2 tablespoon Dijon mustard
A pinch piment d'Espelette {optional; see note}
Sea salt and pepper
1 baguette, sliced

1. Follow the recipe to hard-boiled eggs under the page; The Perfect Boiled Egg. Or utilize 6 leftover Easter eggs. Chop the eggs and put them in a bowl.
2. Add the cornichons, mayo, mustard, piment d'Espelette, and salt and pepper to taste. Refrigerate for 2 hours before serving. Serve on a baguette {I like mine toasted} with an additional sprinkle of piment d'Espelette for color-voila!

Note: Piment d'Espelette is a French chile pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. As there is not an American equivalent, if you can't find it, simply leave it out, and the egg salad will still be delicious.