Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill.
2 hard-cooked eggs
1 teaspoon coarse mustard
1 tablespoon minced shallot
2 tablespoons chopped chives
2 tablespoons chopped cornichons
1 tablespoon drained large capers
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
With the back of a spoon,
press the eggs through a mesh strainer into a small mixing bowl. Mix in the mustard, shallot, chives, cornichons and capers and season with salt and pepper to taste.
2. Stir in
the sour cream, then the lemon juice. Add Tabasco to taste and additional salt and pepper as needed.
Each serving of 2 tablespoons: