Ingredients for 4 to 6 people
Preparation
Hard-boil the eggs and let them cool completely. Separate the whites from the yolks.
Crush the yolks in a bowl. Gradually whisk in 1 tablespoon of mustard, 6 tablespoons of oil, salt, and pepper to create a smooth emulsion.
Finely chop the pickles, tarragon, parsley, and chives. Crush a few caper buds along with the egg whites.
Fold in the chopped pickles, herbs, capers, egg whites, and 1 tablespoon of vinegar. Mix until well combined.
