Gribiche

1. Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

Cook's Notes

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.