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Makes: about 3 cups
3 hard-boiled eggs
1 teaspoon
Dijon mustard
1 tablespoon chopped capers
1 tablespoon chopped sour
pickle
1 teaspoon chopped chervil
1 teaspoon chopped tarragon
1
teaspoon chopped parsley
2 cups salad oil
3/4 cup wine vinegar
2
cooked egg whites
Put the hard boiled eggs through a sieve. Stir in
mustard, capers, pickles, and herbs.
Whisk in oil and vinegar and fold in
julienned egg whites.
