French Egg Salad
A luxurious French-inspired take on the classic egg salad, featuring rich, creamy textures and elegant flavors that will elevate any meal. Perfectly seasoned and irresistibly smooth, this dish is sure to impress!
Ingredients
6 Eggland's Best Eggs, large (hard boiled)
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup finely chopped cornichons
1 tablespoon finely chopped brine-packed capers
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh chervil
Preparation
- Peel the hard-boiled eggs, slice them in half, and carefully separate the whites from the yolks.
- Transfer the egg yolks to a medium mixing bowl and mash thoroughly with a fork until they reach a cornmeal-like consistency (some small pieces are fine).
- Add the Dijon mustard into the mashed yolks, continuing to work the mixture until smooth and well-combined.
- Gradually stream the olive oil into the yolk mixture in a thin, steady ribbon while whisking constantly to create a smooth, creamy paste.
- Mix in the red wine vinegar, salt, and pepper until fully incorporated.
- Finely chop the reserved egg whites and fold them gently into the seasoned yolk mixture.
- Add the remaining prepared ingredients and carefully fold everything together until evenly distributed.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 197 |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 175 mg |
| Sodium | 1003 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | trace |
| Protein | 6 g |
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