+

Egg Salad Gribiche

Ingredients (11)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories176
  • Fat16.13g
  • Saturated fat3.14g
  • Trans fat0.02g
  • Carbs1.09g
  • Fiber0.34g
  • Sugar0.35g
  • Protein6.52g
  • Cholesterol186.0mg
  • Sodium188.34mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

See also our classic, easy egg salad recipe.

Tips for Eggs

Instructions

  1. 1Peel the eggs, halve, and separate the whites from the yolks.
  2. 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.
  3. 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.
  4. 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.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...