From Chow, truly an elegant egg salad.
Egg salad gribiche
6 large eggs, hard-boiled
2 teaspoons dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup finely chopped cornichons
1 tablespoon finely chopped brine-packed capers
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh chervil
Peel the eggs, halve, and separate the whits from the yolks.
Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-sized pieces will remain). Add the mustard and continue mashing until it is well incorporated.
Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything until evenly combined. Taste and season with additional salt and pepper as needed. Makes about 2 cups.