12 Jumbo Eggs, hard boiled
1 Small onion, finely minced 1 Tablespoon Coleman's Mustard Powder
1 Tablespoon Olive Oil
1 Tablespoon dill pickle juice
Mayonnaise to make a smooth mixture
1 or 2 Chipotles in adobo, minced
Cayenne pepper for garnish
Peel the hard boiled eggs and split in half carefully putting the yolks in a mixing bowl. Mash yolks with a fork and stir in onion, pickle juice,olive oil, chipotle and mustard powder. Add enough mayo to make a smooth, stiff paste.
Scoop or pipe the paste back into the egg halves. Sprinkle with cayenne for a nice color contrast.