EGGS REMOULADE
Down our way, and points south, everyone with a kitchen seems to have their own secret recipe for this extremely versatile sauce. Originally a French condiment with a mayonnaise base, combined with capers, horseradish, various pickles, etc, etc, Remoulade is now the flavor of New Orleans and much of the south. Most often found topping shrimp and crab cakes, po’ boys and chicken, this recipe can be swapped in for those ubiquitous deviled eggs on picnic menus. The ingredient list below is a grab bag, and amounts are to personal taste, and number of servings—pick the add-ins you like best or use them all!!
Remoulade Sauce
- ¾ cup mayonnaise
- 2 tblsp horseradish
- 3 tblsp catsup
- Handful finely chopped parsley leaves
- Chopped green onion
- Chopped garlic (start with one clove)
- Crushed capers
- Anchovy paste
- Hot mustard
- Hot sauce
- Cajun Seasoning
- Cayenne pepper
- Salt and pepper
Mix ingredients for Remoulade sauce. Hard boil 4-5 eggs—cool thoroughly, shell and cut in half the long way. Set on plate and spoon sauce over each egg half. Garnish if desired.
The Kitchen Hive
