12 large hard cooked eggs, peeled
1/2 cup + 2tbsp mayonnaise
1/2 teaspoon Tabasco sauce
2 tablespoons finely diced cornichon or dill pickle relish
4 tablespoons finely diced onion
2 tablespoons finely chopped fresh parsley
2 teaspoons ground coriander
1 teaspoon ground fenugreek
1 teaspoon salt
1/8 teaspoon ground red pepper

Preparation Instructions:

1. Make the filling: slice eggs in half lengthwise and remove yolks; set egg whites aside. In a medium bowl, use a fork to mix the yolks, mayonnaise, and tabasco together. Stir in the cornichon, onion, parsley, coriander, fenugreek, salt, and red pepper.

2. Fill the eggs: Fill a large zip top plastic bag with the yolk mixture. Cut one corner of the bag to make a small hole (about 1 inch in diameter). Squeeze about 1 tablespoon of the filling into each egg white half. Cover and chill until ready to serve.