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Stuffed Eggs with Remoulade Sauce

4 servings

Ingredients

• 10 pcs eggs (hard-boiled)
• 200 g anchovies (desalted, deboned)
• 100 g capers
• 200 g smoked salmon
• 3 tbsp Provençal oil
• 3 tbsp fine mustard
• 1 tbsp parsley (finely chopped)
• chives (a little)
• salt (a little)
• 1 pinch pepper
• 1 tsp sugar
• lemon juice (to taste)
• aspic (finely chopped, for garnish) (a little)

Instructions

1. Peel the hard-boiled eggs and cut them lengthwise, removing the egg yolks.
2. Place the egg whites in cold water until use, then pat them dry on a cloth.
3. Finely dice the desalted and deboned anchovies and salmon and mix with the capers.
4. Pass the egg yolks through a fine sieve and slowly mix with the Provençal oil, mustard, parsley, chives, salt, pepper, sugar, and lemon juice to taste.
5. Add enough of this sauce to the anchovies and salmon to bind everything well, and fill the egg halves with it.
6. Spread the remaining sauce smoothly on a flat dish, arrange the eggs on top, and garnish with finely chopped aspic.

Modernized from a treasured 19th-century German cookbook.