Ingredients for 4 to 6 people
Preparation
Harden the eggs. Let cool. Separate the whites from the yolks.
Crush the yolks. Add, while mixing, a tablespoon of mustard, 6 tablespoons of oil, salt and pepper.
Chop the pickles. Chop the tarragon, parsley and chives. Crush a few caper buds and the egg whites.
Add the pickles, herbs and aromatics to the preparation as well as a tablespoon of vinegar.
