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Bon Appétit

Gribiche (Hard-Boiled Egg) Dressing

4.6

(10)

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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)

Preparation

  1. 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
Explore Bon AppétitSalad DressingSaladFrenchEuropeanEggEasyVegetarianGluten-FreeKetoHealthyish
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Reviews (10)

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  • So delicious and easy to make. I was asked for a repeat the night after I tried the recipe.

    • David Fischer

    • Philadelphia, PA

    • 4/26/2024

  • Easy to make. Lots of flavors using the ingredients recommended by Chris (no substitutions). I particularly recommend keeping the cornichons and the tarragon. I used a hand mixer for the emulsion so it had a soft creamy texture. The addition of the chipped hard boiled eggs was a big hit (we used this for morels and asparagus).

    • Michael

    • Liberty Lake, WA

    • 6/5/2022

  • Excellent and very flexible. Used parsley and will try some tarragon next time.

    • Steffano

    • Minnesota

    • 1/20/2021

  • i love Agnes's suggestion, to swap bacon for cornichons! bacon is more the *American Gribiche* ingredient; cornichons are more of a French flavor profile.

    • hollis5

    • Vero Beach, FL

    • 1/29/2019

  • Made this recipe except made one big change - wanted to have asparagus as my meal and didn't want it to be too pickly (even though I love cornichons) so I cooked some bacon and subbed out for cornichons. Was absolutely to die for. Would make a great brunch side as well.

    • Agnestx29

    • Texas

    • 12/6/2018