Food - Drink
Eggs Rémoulade Turns Deviled Eggs Into A Fancy Hors D'oeuvre
By AUTUMN SWIERS
Simple to make, full of flavor, and easy to serve, there’s a reason deviled eggs are so popular, but the tried-and-true hors d’oeuvre can get tiresome when served too often. Luckily, there are many ways to update the appetizer, from adding pesto to topping with caviar, but the best deviled egg variation might just be eggs rémoulade.
Eggs rémoulade are standard deviled eggs topped with a rémoulade sauce, made by mixing mayonnaise, Worcestershire sauce, Dijon mustard, ketchup, lemon juice, hot sauce, Old Bay seasoning, horseradish, paprika, and cayenne pepper. You can add your egg yolks to the sauce, or pipe the sauce into your egg halves as is.
For a Cajun twist, serve your remoulade eggs with Picante sauce and bacon bits, or try other variations like adding cornichons and salty anchovies to your rémoulade, or top with sliced avocado. Just be sure to refrigerate your rémoulade sauce for at least an hour before piping, or serve it deconstructed in a bowl next to your eggs.