20 min

Devil eggs sauce gribiche

Benjamin_Vaschetti By Benjamin Vaschetti, Chef

If you are someone that want to have a good mayonnaise but cannot stomach raw eggs, this is the sauce for you. The Gribiche Sauce is a mayonnaise made with boiled eggs which is then enhanced with fresh herbs capers, gherkins. It is ideal sauce to put on your table for lunches with friends or family.

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Ingredients For

  • x 2
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    2 tsp See the article
  • 150 ml
  • 1 dash
  • 0.50 tsp
  • 12 small
  • 2 tbsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • x 6


Separate the yolks and the whites. In a bowl place the yolks with the mustard.  Then whisk the yolks and mustard then slowly drizzle in the vegetables oil, the sauce should will gain volume, and continue to whisk while adding all the oil. The sauce should be firm. Once the sauce is firm and stiff add the salt, pepper and vinegar. Reserve in the fridge 

Gribiche sauce:

Rince the capers then finely chopped them then dice the cornichons, parsley, tarragon. Fold everything into the mayonnaise and add the lemon juice, stir until well mixed. 

Devil eggs: 

In a saucepan bring water to boil. When boiling carefully add the eggs and boil it for 10min. Peel off the eggs, split them lengthwise, scoop the yolks out and reserve. In a bowl mash the yolks with a fork, add the mayonnaise and the rest of the condiments from the gribiche sauce. Fill each egg white with about 1 ½ of the egg yolk mixture and decorate the top with sliced cornichons and tarragon leaves. 

Maple Syrup
Maple Syrup
Tahitian Vanilla
Tahitian Vanilla
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