Halve the eggs and separate the yolks from the whites. Dice the egg white into small pieces and press the egg yolk through a fine sieve.
Cut the shallots, gherkins and capers into small pieces.
Mix the olive oil, white wine vinegar, mustard and the egg yolks into a homogeneous mixture.
Add the egg white, shallots, gherkins and capers to the vinaigrette (if you wish, put some of these aside for the garnish)
Season the vinaigrette with salt and pepper