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Gribiche (Hard-Boiled Egg) Dressing

Name: Gribiche (Hard-Boiled Egg) Dressing
Cuisine: french
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Recipes sourced from Epicurious.com.

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