Step 1

Bring a medium pot of water to a low boil over high heat. Using a slotted spoon, gently ease the eggs into the water. Cook for 6 minutes, then remove from the heat. Drain the pot, return the eggs to the pot, fill it with cold water and let the eggs cool.

Step 2

Meanwhile, in a medium bowl, mix together the mayonnaise, cornichons, mustard, capers, parsley and tarragon.

Step 3

When the eggs are cool enough to handle, peel them and then rinse off any bits of shell. Dice then add the eggs into the mayonnaise mixture and stir until well combined. If it is too thick, add more mayonnaise, 1 tablespoon at a time until it reaches desired consistency. Season to taste with salt and pepper, if desired. Serve immediately, while slightly warm, or cover and refrigerate until needed.