Mayonnaise and Hard Boiled Eggs

• 1 1/2 cups prepared mayonnaise
• 1/2 cup nicoise olives, pitted
• 2 tablespoons capers, drained
• 1 tablespoon Dijon mustard
• Splash red wine vinegar
• 2 anchovies, patted dry
• 1 large clove garlic, chopped
• 3 tablespoons chopped fresh parsley leaves
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 12 hard-boiled eggs

1. Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor.
2. Pulse until smooth, and then add the parsley and thyme.
3. Pulse a few more times to incorporate and then season with salt and pepper.
4. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
5. Serve as a dip for the hard-boiled eggs.

mayonnaise, nicoise olives, capers, mustard, red wine vinegar, anchovies, clove garlic, parsley, thyme, kosher salt, eggs

Taken from www.foodnetwork.com/recipes/bobby-flay/mayonnaise-and-hard-boiled-eggs.html (may not work)