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Eggs Rémoulade

Boiled eggs and herby remoulade on white plate
Photograph by Joann Pai, food and prop sryling by Rebekah Peppler.

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.

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What you’ll need

Recipe information

  • Yield

    6 Servings

Ingredients

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

  1. 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).

Image may contain: Food, Lunch, Meal, Dinner, Plate, Indoors, Restaurant, Cafeteria, and Dish
Recipes adapted with permission from  ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.

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TagsSnackStarterEasyQuickGluten FreeNut FreeEggFrenchEuropeanSimmerBon Appétit

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