French Egg Salad
This French Egg Salad is a beloved bistro classic—simple, elegant and full of character. Unlike the richer, mayo-heavy American version, this egg salad is lighter and brighter, with generous chunks of tender eggs, crunchy cornichons, briny capers and a handful of fresh herbs that brings everything to life. Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss. I’m very excited to share one of my absolute favorite French classics with you today: a simple, flavorful French egg salad that I…
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 5 large eggs, at room temperature
- 5 tbsp (70g) mayonnaise
- 1 tbsp (14g) Dijon mustard
- 1 green onion, finely chopped
- 5 cornichons, chopped
- 1 tbsp brined capers, drained
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh parsley, stemmed and finely chopped
- 2 tbsp fresh chive, finely chopped
Instructions
- 1
Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch (2,5cm) and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water.
- 2
In a large bowl, combine the mayonnaise, Dijon mustard, chopped green onion, chopped cornichons, capers, salt, black pepper, paprika, parsley and chive. Stir to combine.
- 3
Peel the eggs and chop them roughly. I like to keep larger chunks. Add the chopped eggs to the dressing and stir gently until they’re just coated. Do not over stir. Taste and adjust seasoning if needed (salt, pepper, paprika).
- 4
Cover and chill for at least 15 minutes before serving. Enjoy with baguette, toasted bread slices or in lettuce wraps.