Oeufs Gribiche

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We sometimes need to prepare a quick snack to accompany cocktails when friends drop by unexpectedly for a drink. I always have a stock of fresh eggs in the fridge, these are the main ingredients for this recipe. Sauce Gribiche is a classic French culinary sauce which became known in the early 1900s and is similar to mayonnaise but is made with cooked eggs rather than raw eggs. We used this traditional sauce and stuffed eggs with it. The crunchiness of the gherkins and capers combined with the tang of the spring onions and chopped celery leaves makes a delicious combination of flavours. This dish can also be served as a light starter or salad at a picnic. I suggest an organic sparkling Vouvray wine from the Loire Valley to accompany this dish.

Ingredients for 4 guests as a snack:

  • ½ cup Cornichons (French Gherkins) from the French market
  • 8 free range eggs, boiled for 3 1/2 minutes then peeled
  • 2 spring onions, sliced thinly
  • 1 small bunch parsley, washed and picked
  • 2Tablespoon capers, roughly chopped
  • 2Tablespoon tarragon vinegar
  • 4Tablespoons extra virgin olive oil
  • salt and pepper

A bottle of organically produced Brut Chenin from the Loire Valley available at the French Market shop in Cape Town


  1. To make the Sauce Gribiche:
  2. Roughly chop 1/2 the parsley, mix with spring onions, vinegar, olive oil and capers
  3. Use a large grate to grate 4 whole cooked, peeled eggs
  4. Add herb and caper mixture
  5. Taste for salt and pepper seasoning
  6. Slice remaining 4 cooked and peeled eggs in half
  7. Top with Sauce Gribiche (egg mixture)
  8. Garnish with remaining parsley leaf
  9. Serve lightly chilled on a flat serving dish

Pair with a glass of chilled organic Vincent Careme Chenin Brut from Vouvray in the Loire region.

             Bon Appétit!

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