My first instinct was to say remoulade doesn't contain eggs, jp. But here's the recipe for remoulade from my Picayune Creole Cook Book (1922 edition):
Sauce Remoulade (cold)
3 hard boiled eggs
1 raw yolk of egg
1 tablespoonful of tarragon vinegar
3 tablespoonfuls of olive oil
1/2 clove garlic, minced very fine
1/2 teaspoonful of prepared mustard
salt and cayenne to taste
A Remoulade is a cold sauce, and is always served with cold meats. Boil the egss till hard. Remove the shells and set aside the white, which you must later crumble fine for a garnish.
Put the yolks into a bowl, mash very fine, till perfectly smooth, add the mustard and mix well, and the seasonings of vinegar and salt and cayenne to taste. Then add the olive oil, drop by drop, working in the egg all the time, and then add the yolk of the raw egg, and work in thoroughly until light.
Then add the juice of half a lemon. Mix well, increasing the quantities of oil or vinegar, according to taste, very slightly. If the sauce is not thoroughly mixed, it will curdle. It is now ready to be served with cold meats, fish, or salads.
A green remoulade is made in exactly the same manner as the above, only it is colored with the juice of spinach or parsley, using about two tablespoonfuls of either.
(The recipe does not explain how to make spinach/parsley juice)
Kool Aid - Think before you drink.