Egg Salad with Herbs and Pickles

• 8 large eggs
• 1/2 cup Greek yogurt
• 1/4 cup chopped capers
• 1/4 cup chopped cornichons
• 1/4 cup chopped parsley
• 1/4 cup chopped tarragon
• 1/4 cup extra-virgin olive oil
• Salt
• Pepper

1. In a large saucepan, cover the eggs with 1 inch of water.
2. Bring to a full boil, then cover and remove the pan from the heat.
3. Let stand for 10 minutes.
4. Drain and cool the eggs under cold running water.
5. Peel and chop the eggs.
6. In a large bowl, combine the eggs with all of the remaining ingredients, mashing with a fork, and season with salt and pepper.

eggs, greek yogurt, capers, cornichons, parsley, tarragon, extravirgin olive oil, salt, pepper

Taken from www.foodandwine.com/recipes/egg-salad-herbs-and-pickles (may not work)