Egg Salad Gribiche
Here we’ve combined the elements of a traditional sauce gribiche, a classic French cold sauce made with hard-cooked eggs, capers, cornichons, and fines herbes, to create an elegant take on egg salad. It works well as an accompaniment to poultry or fish, or on our grilled vegetable sandwich. Of course, you can also simply scoop it up with a piece of crusty bread.
What to buy: Capers and cornichons can be found at most gourmet grocery stores. Capers packed in brine (as opposed to salt-packed capers) work best in this recipe.
Game plan: To take this camping, make it in advance and keep it in the coldest part of your cooler. Make sandwiches the following day with leftover grilled veggies from dinner and extra bacon from breakfast.
- 6 large eggs, hard-boiled
- 2 teaspoons Dijon mustard
- 5 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup finely chopped cornichons
- 1 tablespoon finely chopped brine-packed capers
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh Italian parsley
- 1 teaspoon finely chopped fresh chervil
- 1Peel the eggs, halve, and separate the whites from the yolks.
- 2Place 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.
- 3Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
- 4Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.
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