Eggs Rémoulade Turns Deviled Eggs Into A Fancy Hors D'oeuvre
When your next dinner party rolls around (or, more realistically, inches nearer and nearer on the calendar), the scramble for new hors d'oeuvre ideas can be very real. Even if you have a killer tried-and-true recipe, no host wants to find their guests remarking, "Deviled eggs again?" They've stood the test of time for a reason, but basic deviled eggs can get a little tired after a while. Luckily, adding a spoonful of caviar isn't the only way to upgrade your deviled eggs. You can stir in a little basil pesto or even Angostura bitters. Today, we're talking about another method for switching up your deviled eggs: rémoulade sauce.
According to 196 Flavors, rémoulade sauce originates in the French-Creole culinary tradition. The earliest record of rémoulade can be traced back to 17th-century France. The word "rémoulade" itself derives from the word "ramolas" in the regional Picardy dialect, which translates to the equivalent of "horseradish." In Creole kitchens today, rémoulade has a tartar-sauce-adjacent utility, commonly served alongside seafood, says The Spruce Eats. But, it can also add the unexpected facelift your deviled eggs have been crying out for. In fact, according to the outlet, some rémoulade recipes even call for finely-chopped hard-boiled eggs to be incorporated directly into the sauce. Here's how eggs rémoulade turns deviled eggs into a fancy hors d'oeuvre.
Serve French-Creole flair
Remoulade is a mayonnaise-based sauce made from a combination of Worcestershire sauce, ketchup, Dijon mustard, lemon juice, hot sauce, Old Bay seasoning, horseradish, capers, paprika, and cayenne pepper. To make it, simply add everything into a small bowl and stir, either by hand or with a food processor. The ingredients vary slightly from one recipe to the next; Bon Appétit recommends adding cornichons and salty anchovies into the mix. But, to make it work for your deviled eggs, simply use that rémoulade sauce to fill your halved hard-boiled eggs just as you would normally fill them. That's right — "eggs rémoulade" is essentially just hard-boiled eggs with a fancy mayo thrown on top. (The name still sounds impressive any way you spin it, though.)
For added Creole flair, Cajun food purveyor Louisiana Fish Fry suggests serving remoulade deviled eggs with picante sauce and bacon bits. The New Orleans Menu recommends serving the deviled eggs with avocado slices. It also says to use a pastry bag to pipe the remoulade sauce into your halved eggs; just be sure to allow the remoulade to chill in the refrigerator for at least an hour before piping. If you're short on time when your dinner party rolls around, Bon Appétit suggests simply leaving that Remoulade sauce in a bowl near your peeled hard-boiled eggs for guests to scoop at their own leisure.