Your folders
Your folders
Export 7 ingredients for grocery delivery
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.
Your folders
marthastewart.com
Your folders
ici.radio-canada.ca
5.0
(1)
Your folders
ici.radio-canada.ca
Your folders
saveur.com
Your folders
cooking.nytimes.com
4.0
(116)
Your folders
davidlebovitz.com
Your folders
cooking.nytimes.com
4.0
(143)
Your folders
thewimpyvegetarian.com
4.7
(20)
10 minutes
Your folders
delish.com
Your folders
food52.com
4.3
(3)
Your folders
en.wikipedia.org
Your folders
cuisineaz.com
4.0
(17)
Your folders
atelierdeschefs.fr
3.7
(8.4k)
2 hours, 30 minutes
Your folders
bonappetit.com
4.6
(8)
Your folders
washingtonpost.com
Your folders
cuisine.journaldesfemmes.fr
4.5
(15)
Your folders
gourmettraveller.com.au
30 minutes
Your folders
delicious.com.au
Your folders
essen-und-trinken.de
5.0
(2)