Egg Salad Gribiche

Egg Salad Gribiche
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  • 1 teaspoon finely chopped fresh chervil
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped brine-packed capers
  • ½ cup finely chopped cornichons
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed
  • + 4 more ingredients
    • 1 tablespoon red wine vinegar
    • 5 tablespoons olive oil
    • 2 teaspoons Dijon mustard
    • 6 large eggs, "hard-boiled":/recipes/28554

Peel the eggs, halve, and separate the whites from the yolks. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated. Add the oil to the yolks, pouring in a thin, steady ...

View full recipe at Chow


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