So, you've eaten the ears off the chocolate rabbits, filled your cheeks with jelly beans, and polished off several boxes of marshmallow Peeps. But what to do with all those painstakingly dyed hardboiled eggs still staring at you from your Easter basket? There's egg salad sandwiches, Cobb salad, Casey's Ham Salad recipe, perhaps some ramen noodle soup. And then what?
Might I suggest a savory sauce gribiche to really make the most out of those leftover hardboiled eggs? Before you dismiss it as sounding a little too fancy, just know that it's basically vinaigrette with chopped hardboiled eggs and capers mixed in. Easy! If you do any cooking at all, you will have all the ingredients on hand already.
You can spoon it over beautiful spring vegetables, spread it on broiled white fish, and toss warm new potatoes in it. You will typically see this sauce served with asparagus, but I paired it with blanched green beans and thought they were a really great foil for the briny, rich sauce. Trust me, if you can look beyond the inelegant name ("Ermahgerd, Green Beans Gribiche!"), this sauce will become a regular in your cooking repertoire.
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
1 tablespoon shallot or onion, finely chopped
4 cornichon or other mild pickle, finely chopped
1 tablespoon capers, drained and chopped
handful of fresh herbs (whatever you like), chopped
1/2 teaspoon ground pepper
3 tablespoons olive oil
2 hardboiled eggs, peeled and chopped finely
1 pound green beans, blanched
Combine first seven ingredients in a bowl. Drizzle in olive oil while whisking. Add hardboiled eggs and combine. Adjust consistency with more olive oil if you wish. Taste for salt and add if needed. That's it!
I could see adding a dash of Tabasco sauce, chopped olives, lemon zest, sundried tomatoes, or any other flavor that you think might complement the food you are serving it on. Give it a try!