When you think of dressing, you probably think of salads, but our favorite spring condiment is made for anything but leafy greens. Gribiche is an all-purpose dressing that will brighten the flavor of crispy-skinned fish, roasted asparagus, crispy potatoes, or even a piece of toast. And guess what? It's made with hard-boiled eggs.
Senior food editor Chris Morocco loves classic French gribiche—a mayonnaise-style sauce emulsified with a hard-boiled egg yolk rather than a raw one—but ran into trouble perfecting it for our April egg issue. So instead, he developed a new version that has the same base ingredients (cornichons, vinegar, capers, and mustard) and its signature punchy flavors. You've probably never been like, "You know what this pile of roasted vegetables needs? HARD-BOILED EGGS!" But this will change your mind. It's kind of like if a remoulade and a deviled egg decided to cut loose and make your boring Wednesday dinner more fun.
Morocco opted to use whole cooked eggs rather than just yolks so you can see distinguishable, recognizable pieces of eggs and pickles in the sauce. The reason Morocco doesn't suggest using this dressing on a salad is because its flavors are overwhelming for something so delicate. But by all means, put it on all the grilled or roasted veg you can handle, oily fish like salmon, or a pork cutlet. Experiment away—it's versatile and super easy to make.
If you're already making a big batch of hard-boiled eggs for breakfasts, this can be your back-pocket, quick sauce for dinner. However, don't go too crazy and make a big batch with a dozen eggs. It doesn't age well in the fridge—as the oil will congeal—so it's best to make it as you use it with no leftovers. Challenge accepted.
