How to Use Up All Those Hard-Boiled Eggs

Cornichons and capers poke about the chopped up hard-boiled eggs in this Frenchy take on egg salad, loaded with herbs and Dijon mustard. It's done differently than traditional American egg salad. You separate the egg yolks from the egg whites and mash it into a paste, drizzling olive oil in it as you mash. Then you mix the paste with the finely chopped egg whites and everything else. That everything else includes our take on gribiche, a classic French cold sauce with those cornichons and capers, as well as Dijon mustard, fresh tarragon, Italian parsley, red wine vinegar, and chervil. We highly recommend placing this egg salad between shiny brioche slices.

How to Use Up All Those Eggs