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).
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