I really love this. It’s all elegant looks but elegant is just egg minus a g and plus a few other letters.
Because this is really just extra-tasty egg salad.
I covered my love of remoulade, oui?
Less elegant, but easier, is to serve the dip in a bowl like a sane person:
Artichokes Stuffed with Remoulade Egg Salad (adapted from Everyday Cooking with Dr. Dean Ornish
2 artichokes, steamed or boiled
2 chopped egg whites
1/4 cup reduced fat mayo
2 Tbsp. chopped parsley
2 tsp. brown mustard
1 tsp. chives
2 tsp. sherry wine vinegar
1 tsp. capers
Slice the cooked chokes in half and use a spoon to take out the thistle-y center.
Mix the remainder of the ingredients, take and play. Love capers? Add more. Need mo mustard in your life? Go for it. For elegance, spoon into the artichokes, or just serve on the side.