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.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...