Put the eggs in a saucepan, cover with water by 5cm, and put on the stove over medium-high heat.
When the water boils, cover, reduce heat to a simmer and put on the timer for 10 minutes. Carefully pour off the hot water, then put the pot in the sink and let cold water run over the eggs until they’re cool enough to peel.
Chop the eggs and put them in a bowl. Add the cornichons, mayo, mustard, piment d’Espelette, and salt and pepper to taste. Refrigerate for two hours before serving. Serve on a baguette (I like mine toasted) with an additional sprinkle of piment d’Espelette for colour – 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. If you can’t find it, substitute with chilli powder, or simply leave it out – the egg salad will still be delicious.