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
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