• 1 hard-boiled egg
• 1/2 cup mayonnaise (Duke's if you can find it)
• 1 tablespoon chili sauce
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

• kosher salt and fresh cracked black pepper, to taste
• 1 teaspoon minced fresh chives
• 1 tablespoon Spanish queen olives, minced
• a few drops of cream, if necessary to thin the dressing

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Place the egg in a small pot and cover with cold water. Bring to a boil over medium heat then shut off the burner. Cover and let sit 12 minutes. Drain in cold water and crack the egg slightly to allow the cold water to get under the shell. Add ice and let sit 5 minutes. Peel, dry and wrap in plastic. Chill in the refrigerator.

Whisk together the mayonnaise, chili sauce, paprika, cayenne pepper and salt and pepper in a small bowl. Once mixed, stir in the minced chives and olives to combine. Chop the chilled egg and stir into the dressing. Use cream to thin the dressing to desired consistency.