Hardboiled eggs, Duke's Mayo, a dash of Zatarain's Creole or a grainy Mustard, a dash of Texas Pete's hot sauce, dash of horseradish (just enough so you can barely taste it), maybe 1/32 teaspoon per sandwich, maybe less), a little diced onion and maybe one jalapeno slice out of the jar diced up per sandwich (the onion and jalapeno are in lieu of relish, as I don't like pickles), salt, pepper and Old Bay seasoning.