Egg Salad Gribiche tops toasted country bread and grilled veggies. Any seasonal vegetables will work great here, but we especially like asparagus and scallions. To make these sandwiches while camping, prepare the egg salad in advance and keep it in the coldest part of your cooler.... Read More
Finely chopped tarragon, Italian parsley, and chervil season six large hard-boiled eggs that are chopped, moistened with Dijon mustard, olive oil, and red wine vinegar. Then we add the tang and salt with brine-packed capers and cornichons. And this is just the egg salad gribiche, a different take on a French cold sauce. Take a slice of thick, country bread, and lay a few stalks of grilled asparagus and scallions before you spread on some of the gribiche. Top with crumbled bacon and the other slice of bread and you've got quite a fancy sandwich.