Eggs Rémoulade Creole


An almost infallible way to “hard cook” eggs is described below.


  • 6 large eggs
  • 2 cups mayonnaise
  • ¼ cup whole-grain mustard
  • 2 teaspoons tarragon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon cayenne
  • ¼ cup capers, rinsed, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 12 cornichons, finely chopped


Put the eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. The moment the water boils, remove the pan from the heat, cover it, and let stand 10 minutes exactly. Then cool the eggs under cold running water.

Mix the mayonnaise, mustard, vinegar, paprika, Tabasco, cayenne, capers, and parsley. The mayonnaise should be thick enough to nap the eggs (coat evenly without falling off).

Peel and cut the eggs in half lengthwise. Put the halves in the center of a plate. Spoon just enough sauce over the eggs to nap them. Spoon the cornichons around the eggs and pass the remaining sauce.