Sauce gribiche

1. Shell the boiled eggs and separate the whites from the yolks. In a bowl, crush the yolks finely.

2. Add the mustard, vinegar, salt and pepper.

3. Make the mayonnaise by incorporating oil, little by little.

4. Add the capers and the gherkins. Cut the egg whites finely and incorporate it into the sauce.

5. Refrigerate before serving. Top with chopped spring onions.

Photo credit: Sucré Salé