Traditional recipes

Gribiche (Hard-Boiled Egg) Dressing

Gribiche (Hard-Boiled Egg) Dressing

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.


  • 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)

Recipe Preparation

  • 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.

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

Nutritional Content

Calories (kcal) 230Fat (g) 22Saturated Fat (g) 3.5Cholesterol (mg) 140Carbohydrates (g) 3Dietary Fiber (g) 0Total Sugars (g) 2Protein (g) 5Sodium (mg) 200

Related Video

Sauteed Asparagus with Gribiche Dressing

Reviews Sectioni love Agnes's suggestion, to swap bacon for cornichons! bacon is more the *American Gribiche* ingredient; cornichons are more of a French flavor profile.hollis5Vero Beach, FL01/29/19Made 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.

Watch the video: Flash-fried rump steak with sauce gribiche and spring greens by Chantelle Nicholson