Separate the egg yolks from the whites. Dice the egg whites and set aside. Mash the egg yolks in a bowl with a fork. Stir in the mustard, vinegar, salt and pepper. Whisk in the oil, a little at a time, to obtain a mayonnaise. Stir in the herbs, shallots, capers, pickles, and diced egg whites. Serve with cold meat or fish.
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3 hard-boiled eggs
1 cup vegetable oil
1 tbsp Dijon mustard
1 shallot, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tbsp drained capers
1 tbsp vinegar
3 pickles, chopped
salt, pepper
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20
mn
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If you prefer a spicier sauce, add a drained chopped pimento.
