Hard-boiled Eggs with Aïoli

The perfect dish for a hot summer’s day, or a cold one. We served it after having a nostalgic conversation about the once-inevitable hors d’oeuvres served as the first course in every modest French restaurant. We tried to recapture the trolley but could not rustle up the tin of sardines, the salted herrings in oil or the celeriac rémoulade, instead serving these eggs, with beetroot salad, carottes râpées, radishes and a beautiful dish of Serrano ham, chestnuts and rocket dress