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
⅓
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)
Need to make a substitution?
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.
Step 2
Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Nutrition Per Serving
Calories (kcal) 230
Fat (g) 22
Saturated Fat (g) 3.5
Cholesterol (mg) 140
Carbohydrates (g) 3
Dietary Fiber (g) 0
Total Sugars (g) 2
Protein (g) 5
Sodium (mg) 200