Eggs Rémoulade Creole

• 6 large eggs
• 2 cups mayonnaise
• ¼ cup

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