Gribiche is a fancy French term for essentially an egg salad with lots of herbaceous brightness. This easy, protein packed egg salad fresh, bright,, healthy and super delicious. Definitely not like the traditional mayo laden egg salad. The best part is the mayo is optional. Its still pretty creamy and all the flavors comes from the wonderful herbs and capers.
Ingredients Highlights
- Hard boiled eggs:Â I try to buy organic, pasture-raised eggs, but buy the best quality you can, in the current market state egg prices are crazy. Freshness is key when it comes to eggs.!
- Avocado:Â Packed with healthy fats, potassium, fiber, buttery avocados will replace the mayo.
- Lemon juice: this adds the essential tang to brighten the buttery flavors.
- Capers: briny capers give a sharp herbal tang and add so much flavor.
- Shallots or Red Onion:Â Shallots/ Red onion is small component of the recipe but add big flavor. You could use either depending on what you have available.
- Mustard: to balance and round up all the flavors.
- Herbs: Last but not the least, you’ll be adding a sizable amount of fresh herbs to add freshness, brightness and a green component. We’ll use parsley, tarragon and dill.
How to Make Gribiche~ Egg Salad
- First we hardboiled eggs. Bring a large pot of water to a boil. Gently drop your eggs, in, and set a timer for 10 minutes. Once they’re done, drain the hot water to stop the the eggs from further cooking. Run under cold water and immediate peel them. Set aside.
- While your eggs are cooling, chop the herbs, shallots, and mash the avocado.
- Combine the dressing, chopped herbs, shallots to a medium sized bowl.
- Once the eggs have completely cooled, roughly chop them into small pieces and add them to the bowl.
- Mix together, taste, and adjust seasonings as needed.
- Serve over avocado toast, grilled asparagus or other seasonal veggies, or eat straight out of the bowl, its all good!!
Avocado Gribiche Toast
Ingredients
- 6 large fresh eggs, hard boiled fresh eggs are the best, if possible get pasture raised or the best quality you can.
- ¾-1 cup mixed herbs, parsley, tarragon and dill (50/35/15 ratio)
- ½ medium shallot, finely chopped
- 1 tbsp Dijon mustard
- 1-2 tbsp e.v olive oil use 2 tbsp if you opt out the mayo
- 1 tbsp Mayo or 2 tbsp greek yougurt optional
- 2-3 tbsp fresh lemon juice+ one tsp zest
- 1-2 medium avocado, pit removed and mashed
- 4-6 slices wholegrain sliced bread (depending on size and appetite) or bread of your choice
- kosher salt, as needed
- freshly ground black pepper as needed
Instructions
- Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, cover and turn off the heat. Leave the eggs to sit in the hot water for 10 minutes.
- Drain off the hot water and fill the pot with cold water. Let the eggs cool completely, then drain. Pat dry and chop the eggs. (Discard up to 2 egg yolks if you prefer less yolky salad.)
- In a medium bowl, lightly whisk the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper to mix. Add the fresh chopped herbs, shallots, chopped eggs, capers, and stir to mix. Taste and season as necessary.Â
- To serve: toast your favorite sliced bread, slather on some mashed avocado. Pile on the egg salad. Crack a couple of turns of black pepper, sea salt if needed. Serve.Alternatively grill some fresh asparagus and pile it on the grilled veggie.
Notes
 If you don’t like your egg salad yolky, remove 2-3 yolks. Don’t remove all of them, the yolks add richness, body to the egg salad.
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