Photo by Ted Cavanaugh
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
Recipe information
Yield
4 servings
Ingredients
6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)
Preparation
Step 1
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
Do Ahead
Step 2
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Recipe notes
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