Preparation

• Fill a medium pot with water, and bring to a rolling boil. Fill a large bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath, and cool for at least 5 minutes. Peel the eggs and halve lengthwise.
• In a small bowl, combine the mayonnaise, cornichon brine, dill, and zest. Season to taste with salt and pepper. Mix until well blended. Dollop the egg halves with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve any extra mayonnaise alongside.