Hard boil a dozen eggs, I do this by boiling the water, then salting the water and putting the eggs in the water after the water has boiled. I leave the eggs for 15 minutes and then remove, drain the water and then add ice cold water, enough to cover the eggs and let sit another 15 minutes till the eggs cool enough to be handled.

Take one large mixing bowl and a plate for the deviled eggs and peel all of the eggs, cutting each egg in half the long way. Remove the egg yolk carefully so you don’t break or tear the white part and put the yolks in the mixing bowl. Put all of the white halves on your platter and set aside.

Add the chopped Cornichons, Pickle Juice, Mayonnaise, Worsteshire, Mustard, Chalula, salt and pepper to the egg yolks and mix together until you have a thick creamy consistency. Be careful not to add too much liquid because you do not want the yolks to get to thin and runny, it must be thick and on the dry side.

(If you find it too thick or dry you can add a bit more of either the Worsteshire, Mustard or pickle juice..play with the flavors you like being careful not to add too much.)

Once finished take a zip lock bag and cut a very small corner off the bag after putting all the yolk mixture in the bag and squeeze a dollup of the mixture into each half of the egg whites until there is none left. Sprinkle the tops with paprika and refrigerate covered for at least 6 hours or overnight for best flavor.