German cuisine · Salads & Mezze

Eggs in Remoulade

Hard-boiled eggs, halved and coated with homemade remoulade of capers, gherkin and herbs.

Ingredients · for 4 servings

• 8 eggs
• 150 g mayonnaise
• 100 g sour cream
• 1 tbsp capers
• 2 pickled gherkins
• 1 shallot
• 1 tsp medium-hot mustard
• 1/2 bunch dill
• 1/2 bunch chives
• 1 splash lemon
• Salt, pepper

Instructions

1. Slide the eggs into boiling water and boil rapidly for 9 min., then plunge immediately into ice water and let cool completely.
2. Finely chop the capers, pickled gherkins and shallot, and also finely chop the dill and chives.
3. Beat the mayonnaise, sour cream and mustard until smooth, fold in the chopped ingredients and herbs, and season to taste with salt, pepper and a splash of lemon.
4. Chill the remoulade for 15 min. so the flavors combine and the sauce firms up.
5. Peel the eggs, halve lengthwise and arrange cut-side up close together on a flat platter.
6. Spoon the remoulade over the egg halves, sprinkle with the remaining herbs and serve well chilled with bread.