Ingredients 2 cups tart mayonnaise 1 clove garlic, finely minced  tablespoon finely chopped fresh tarragon or 1 teaspoon dried dtarragon 2 hard-cooked egs, finely chopped 1 teaspoon strong prepared mustard (preferably Dijon or Dusseldorf mustard 1 tablespoon finely chopped parsley 1 teaspoon anchovy paste

Directions: 

Blend all the ingredients well and let stand one or two hours before serving.