Egg hors d'oeuvres with a Russian flair

Here's a suggestion from master chef Thomas Keller, starting with your basic hard-boiled egg, adding a simple dressing.

He serves these eggs as part of an hors d'oeuvres selection, rather than as an individual dish.

Hard-cooked Eggs in Russian Dressing (Oeufs a la Russe)

Sauce:

1 cup mayonnaise

3 tablespoons bottled chili sauce

1 tablespoon minced shallots

1 tablespoon minced Italian parsley

2 teaspoons minced chives

1 tablespoon minced green olives

Kosher salt and freshly ground black pepper

Fresh lemon juice to taste

6 hard-cooked large eggs

To make the sauce: Combine all the ingredients in a small bowl, mixing well. Cover and refrigerate for a few hours to allow the flavors to develop.

To serve: Cut the hard-cooked eggs lengthwise in half and place them cut side down on a serving platter. Spoon the sauce generously over the eggs.