- 6 cornichons, chopped
- 1/3 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)
- 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.
- Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.