Gribiche (Hard-Boiled Egg) Dressing

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    • Gribiche (Hard-Boiled Egg) Dressing

    Ingredients

    • 12 Egg Solutions Peeled Hard Cooked Eggs, coarsely chopped
    • 24 Cornichons, chopped
    • 1 ⅓ cup Olive oil
    • 8 tbsp White wine vinegar
    • 4 tbsp Chopped drained capers
    • 4 tbsp Whole grain mustard
    • 20 ml Kosher salt, freshly ground pepper
    • 8 tbsp Chopped herbs (such as tarragon and parsley)

    Directions

    1. Whisk cornichons, oil, vinegar, capers and mustard in a small bowl to emulsify; season with salt and pepper.
    2. Gently mix eggs and herbs into dressing.
    3. Do Ahead: Dressing can be made 2 days ahead.
    4. Cover and chill. Bring to room temperature before using.
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