Step 1

Place the eggs in a pot and cover them by at least 1 inch with water. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 10 minutes. (If making this at high altitude higher than 5000 feet, simmer for 12 minutes.) Soak in ice water to cool.

Step 2

While the eggs are cooking, whisk the salt, 2 tablespoons of the mustard, and all of the vinegar together. Prep the capers, cornichons, garlic and place in a small bowl. Prep the parsley and set aside.

Step 3

Remove the yolks from two of the hard boiled eggs, and thoroughly mash them in a small bowl with the remaining 2 tablespoons of mustard using a fork. Whisk it into the vinegar, and slowly add the olive oil while whisking.

Step 4

Pro-Tip: Slowly pouring in the oil at a dribble helps ensure good emulsion in the sauce.

Step 5

Whisk in the capers, cornichons, garlic and pepper.

Step 6

Finely chop the remaining eggs, or use a potato ricer like I do. My potato ricer has 3 different disks with different sized holes. I use the one with the smallest holes. Stir it all into the sauce using a large spoon.

Step 7

If you prefer a smoother sauce, use an immersion blender until you have the consistency you prefer. Otherwise, go to the next step.

Step 8

Stir in the parsley and chives. Whirl it again just once or twice with the immersion blender if you want. It's all according to how smooth you want your sauce to be.

Step 9

Taste and season with additional salt, pepper, herbs or vinegar for your own preferences. Serve at room temperature.