Eggs Rémoulade
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- May 21, 2021
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To turn hard-boiled eggs into an impressive snack for company, dress them up with a spoonful of rémoulade, the classic sauce of mayonnaise, herbs, capers, cornichons, and “just enough” anchovies. If you’re too short on time to make a fancy arrangement, just set the unshelled hard-boiled eggs in a bowl, spoon rémoulade in another, and let your guests have at it.
Ingredients
6 Servings
12
large eggs
1
oil-packed anchovy fillet, finely chopped
¼
cup mayonnaise
1
Tbsp. finely chopped cornichons
1
Tbsp. fresh lime juice
1
tsp. Dijon mustard
½
tsp. finely chopped drained capers
⅓
cup finely chopped tender herbs (such as parsley, chives, tarragon, and/or dill), plus more for serving
Kosher salt, freshly ground pepper
Hot sauce and/or flaky sea salt (for serving; optional)
Preparation
-
Step 1
Pour water into a medium saucepan to come 1″ up the sides and bring to a boil. Using a slotted spoon, gently lower eggs into water. Cover pan, reduce heat to medium-low, and cook 10 minutes. Transfer eggs to a bowl of ice water and let cool, about 5 minutes.
Step 2
Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
Step 3
Stir anchovy, mayonnaise, cornichons, lime juice, mustard, capers, and ⅓ cup herbs in a small bowl until well combined. Season rémoulade with salt and pepper.
Step 4
Spoon ½ Tbsp. rémoulade over each egg half. Top with more herbs, followed by hot sauce and sea salt (if using).
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