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Epicurious
Bon Appétit

Eggs Rémoulade

By Rebekah Peppler
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.

What you’ll need

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