Hard boil egg. Place egg in small saucepan and cover with cold water. Bring to boil. Once water is at a full rolling boil, remove from heat and allow to sit for 10 minutes. Then run cold water into the pan to cool the egg. Once the egg has cooled, push 1/2 of it through fine mesh strainer.
Make a paste with the garlic and salt by crushing the garlic with the side of your knife.
Mix all ingredients in a bowl and mix thoroughly. Place in refrigerator. Can be stored for 4 days in refrigerator.
Mash egg with fork or pastry cutter before pressing through sieve.Press egg through sieve with the back of a wooden spoon.Refrigerate promptly.Will last at least 7 days in air tight container, in refrigerator.Do not freeze.