REMALAUDE SAUCE

4 hard-boiled eggs, sieved
4 buttons garlic, finely chopped
3 Tbsp dark mustard (German)
3 c. mayonnaise
2 Tbsp. paprika
3 Tbsp. horseradish
2 Tbsp. Lea & Perrin’s Worcestershire sauce
Dash of Tabasco sauce
4 Tbsp. vinegar
4 heaping Tbsp. finely chopped parsley
6 or 7 tsp. sugar
Salt
Pepper

Blend well (may use blender) and chill at least 12 hours. Add vinegar if too thick. Serve over chopped lettuce and boiled shrimp (chilled)