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.
6 Servings
12
1
¼
1
1
1
½
⅓
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.
Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
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.
Spoon ½ Tbsp. rémoulade over each egg half. Top with more herbs, followed by hot sauce and sea salt (if using).
