Breakfast & Brunchbonappetit4.0
Eggs Rémoulade
Hard-boiled eggs in their cocktail-party attire (a.k.a. briny, herby, mayonnaise).
👥 6 Servings👤 Rebekah Peppler📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
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.
large eggs12
2
Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
large eggs12
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.
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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