2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from
2 teaspoons Dijon mustard
Old Bay seasoning, for sprinkling
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
One of the best pairings for eggs of any kind is sparkling wine; to start off the party, Jean-Charles Boisset served glasses of his nonvintage JCB No. 69 Crémant de Bourgogne.