To turn hard-boiled eggs into an impressive snack for company, dress them up with a spoonful of rémoulade, the classic sauce of mayonnaise, herbs, capers, cornichons, and “just enough” anchovies. If you’re too short on time to make a fancy arrangement, just set the unshelled hard-boiled eggs in a bowl, spoon rémoulade in another, and let your guests have at it.

Ingredients

• 12 large eggs
• 1 oil-packed anchovy fillet, finely chopped
• 1/4 cup mayonnaise
• 1 Tablespoon finely chopped cornichons
• 1 Tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely chopped drained capers
• 1/3 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)

Preparation

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.
2. Transfer eggs to a bowl of ice water and let cool, about 5 minutes.
3. Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
4. Stir anchovy, mayonnaise, cornichons, lime juice, mustard, capers, and ⅓ cup herbs in a small bowl until well combined.
5. Season rémoulade with salt and pepper.
6. Spoon 1/2 Tablespoon rémoulade over each egg half.
7. Top with more herbs, followed by hot sauce and sea salt (if using).