Recipe - Hard Boiled Eggs

1 Hardboiled whole large egg;
mashed well
1 Hardboiled large egg yolk;
mashed well
1 tablespoon Dijonstyle mustard
2 tablespoon Tarragon vinegar
One half cup Olive oil
2 tablespoon Chopped drained cornichons;
(French sour
; gherkins, available
; at specialty foods
; shops and some
; supermarkets)
2 tablespoon Minced fresh tarragon

In a bowl whisk together the mashed whole egg and yolk, the mustard, and
the vinegar and add the oil in a stream, whisking until the dressing is
emulsified. Stir in the cornichons, the tarragon, and salt and pepper to
taste. The dressing keeps, covered and chilled, for several days. Serve the
dressing with cold meat, poultry, or vegetables.

Makes about Three fourths cup.

Gourmet March 1991

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