Eggs Rémoulade

Eggs Rémoulade


  • 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)


  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.
  2. Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
  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).

Taste the Difference, Feel the Difference™

The best tasting, healthiest eggs delivered right to your door

Fast Same Week Shipping

Place Your Orders by Noon on Tuesdays for Fast, Same Week Shipping

From Our Pasture to Your Plate™

100% Pasture Raised Grass Fed and Finished Family Farm

Support Local Farmers

Support YOUR local farmers, we appreciate the opportunity to feed YOU!