- 12 eggs
- 3 tbsp champagne vinegar
- 1 tbsp mayonnaise
- 1 tbsp whole-grain mustard
- 2 tsp Dijon mustard
- 2 tsp kosher salt, plus more as needed
- freshly ground black pepper
- ¼ c extra virgin olive oil
- 2 tbsp fresh tarragon, chopped
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh chives, chopped
Bring a large pot of water to a boil. Gently lower in eggs and boil uncovered for 9 minutes (set a timer to ensure eggs do not overcook). Meanwhile, add ice water to a large bowl. After 9 minutes, transfer eggs to ice water using a slotted spoon.
While eggs cool, combine vinegar, mayonnaise and mustards in a large bowl. Whisking constantly, slowly drizzle in olive oil until dressing has thickened slightly. Season with 2 tsp salt and several grinds of pepper.
Peel cooled eggs. Working over the bowl with dressing, tear each egg into 5 or 6 pieces and drop into dressing. Add herbs and gently stir to combine. Taste, then season as needed with salt and pepper. Serve immediately. Can be made ahead, but allow salad to come to room temperature before serving.
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