Hard boiled eggs, shelled and sliced in half, lengthwise
remoulade sauce (link to recipe, if needed)
crumbled blue cheese
mustard (I used a walnut mustard but any will do)
After slicing your boiled eggs, pop the yolks out into a bowl and place the whites on a plate.
Mash the yolks thoroughly with a fork.
For 6 eggs add 2 Tablespoons remoulade, 2-3 Tablespoons blue cheese, 1-2 teaspoons mustard, and about 1 tablespoon hot sauce. Mix well with fork and add mayonnaise as needed to provide a creamy texture. A small dash of paprika into the mix, then gently spoon into the egg whites. Top with another dash of paprika.