A surprising number of recipes after a search.
(The pups will get the mess of shells stuck to whites with their dinner...)

REMOULADE SAUCE
2 hard cooked egg yolks, sieved
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard...(i'd up that a bit)
1 1/2 c. mayonnaise ...(i'll use greek yogurt)
1 tbsp. Worcestershire
1 tbsp. paprika
1 1/2 tbsp. horseradish
Dash of Tabasco ...(i have shiracha)
2 tbsp. vinegar
1/4 c. finely chopped parsley
salt and pepper, to taste
Blend ingredients and chill.

Would have been good with last nights seafood chowder.

Hi - FWIW, a bit late, but I understand that the fresher the egg, the more likely it is for the shell to stick when hard-cooked. & I use a pointy spoon to slide under & remove stubborn shells..

Make a polonaise for cooked broccoli or green beans. Sauté breadcrumbs and shallots in butter. Add sieved hard boiled eggs, then parsley.

Here is a link that might be useful: Polonaise

My aunt would make a delicious Norwegian (I think) recipe using sieved hard boiled egg yolks only. They are rich, and kind of like Mexican wedding cakes.

This was the "house" dressing of the Pennsylvania Railroad back in the days of railroad dining cars. They served it on a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery.

It's interesting how the yolks help to give it body and flavor.

PENNSYLVANIA RR DRESSING

2 hard-boiled egg yolks
tarragon vinegar
1 tsp. paprika
1 tsp. celery salt
1 heaping tsp. powdered sugar
1 green pepper, chopped medium fine (I use a half since a green pepper in those days was smaller)
6 chives or small young onions, chopped very fine
1 sprig parsley, chopped fine
juice of 1/2 lemon, strained
1/2 cup olive oil
1 cup mayonnaise

Mash egg yolks with enough tarragon vinegar to make a smooth paste. Add each ingredient in the order listed, mixing well before adding the next. Beat all with a whisk until blended through, about 1 minute. Pour into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.

ruthanna, i was surprised to see, when researching, how many recipes i came across like that.
I ended up making a remoulade style sauce and used as a toast point spread for a seafood chowder. Would also be good in a cold shrimp salad over greens...