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- 6 tablespoons olive oil
- 2 hard-boiled eggs
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, finely diced
- Approximately 6 tablespoons chopped fresh herbs (roughly equal parts flat-leaf parsley, tarragon, and chives)
- Pinch of salt
- Put egg yolks in a bowl and smash with the back of a wooden spoon, making a paste.
- Drizzle in the olive oil, whisking constantly, until smooth.
- Stir in vinegar, mustard, shallots and herbs.
- Finely chop the egg whites and add to dressing. Taste and add salt if necessary.
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