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