Pickled Eggs Remoulade

I am a deviled egg fan, big time.  I even have a pinterest file devoted just to "Deviled Eggs".

They are the perfect springtime buffet snack, and the fillings and toppings are endless.

Bon Appetit had a good idea so you don't have to pipe the filling back into the egg.....just make hard boiled eggs and top them with a "remoulade" sauce, made with capers, pickles and lots of fresh herbs.

I'm in.

You can assemble these just before serving.   

Use whatever herbs you have, I never have chervil (seems the French always do).

I made these even prettier by making my eggs pink (or pickled eggs).....I just plop the hard boiled eggs in some beet juice from a jar for about an hour.  The longer they sit in the juice, the pinker they get.

Here's the basic recipe adapted from Bon Appetit:

12

large eggs

2

oil-packed anchovy fillet, finely chopped

¼

cup mayonnaise

1

Tbsp. finely chopped cornichons (or dill pickle)

1

Tbsp. fresh lime juice

1

tsp. Dijon mustard

  1

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)

Cook the eggs for 10 minutes.   My trick is to let them rest in WARM water in the pan for 5 minutes, then run them under WARM water and peel.  This method has never failed me.

Cut the eggs in half and lay on a serving tray.

Make the sauce by combining all the ingredients together, saving a small bunch of the chopped fresh herbs for the top.   Plop some of the remoulade on top of each egg half before serving.

A nice change from the standard deviled egg.