Re-Purpose Your Easter Eggs: Sauce Gribiche
April 11, 2012 § Leave a comment
I am a woman who loves dyeing eggs, but hates eating them. In my family we don’t have the fine motor skills to dye blown out eggs, so we end up with heaps of hardboiled eggs each Easter. I’ve never been able to stomach deviled eggs, egg salad sandwiches, or (shudder) plain old boiled eggs with salt. Mercifully, I have found a recipe that I don’t just tolerate in order to rid my fridge of dozens of stinky boiled eggs. I love this recipe. In the future, I may boil eggs just to make Sauce Gribiche. It’s delicious spooned onto toasts or over grilled meat. It will be a knockout drizzled over the spring vegetables that are just about to burst forth. Roasted asparagus with sauce gribiche… the very thought makes me crave a boiled egg. Unthinkable.
makes 2 Cups
2 Hard-Boiled Eggs
2 Tbsp Shallot, minced
4 Tbsp Parsley, chopped
2 Tbsp Chives, minced
2 tsp dried Tarragon
zest of 1/2 a lemon, chopped fine
2 Tbsp capers, chopped
2 Gherkins, diced fine
1 tsp Red wine vinegar
3/4 C extra-virgin olive oil
Combine the shallot, parsley, chives, tarragon, lemon zest, capers, gherkins, vinegar, and olive oil in a medium bowl. Chop the egg yolk, dice the white and mix into the olive oil-herb mixture. Let the sauce gribiche sit at room temperature for 20-30 minute to let the flavors come together. Serve with toasts, roasted meats or vegetables.