Hard Boiled Eggs With A French Fresh Herb Remoulade

Ingredients

• 12 eggs
• 2 anchovies, minced
• 2 tsp drained capers, minced
• 2 tbs cornichons, minced
• 1/2 cup mayonnaise
• 2 Tbs grainy dijon mustard
• 2 Tbs lemon juice
• 2/3 cup fresh minced chives, tarragon and parsley (or dill) with more minced herbs for sprinkling
• salt and pepper

Instructions

1. 1

   --- Directions ---

2. 2

   Bring 2 inches of water to a rolling boil. Gently place 12 eggs inside and lower heat to a simmer. Simmer eggs for 10 minutes. Drain. Have a large mixing bowl ready, filled with water and ice cubes to stop the eggs from cooking. Peel eggs under running water. Slice eggs in half.

3. 3

   While eggs are cooking, mince your herbs and mix all of the remoulade ingredients together.

4. 4

   Place eggs on serving platter and drizzle with the sauce. Serve the extra sauce on the side. Sprinkle with fresh herbs and salt and freshly ground pepper.