Rémoulade Eggs

Ingredients:

12 large eggs

1 oil-packed anchovy fillet, finely chopped

¼ cup mayonnaise

1 Tbl finely chopped cornichons

1 Tbl fresh lime juice

1 tsp Dijon mustard

½ tsp finely chopped drained capers

⅓ cup finely chopped tender herbs (such as parsley, chives, tarragon, or dill, plus more for

serving.

3 Tbl green onions, sliced

Kosher salt, freshly ground pepper

Hot sauce and or flaky sea salt (for serving; optional)

Directions:

Pour water into a medium saucepan to come 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 ½ 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 and green onions.