French Egg Salad

Name: French Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg eggs; 120 g mayonnaise; 60 g dijon mustard; 30 g chopped fresh herbs; 60 g chopped red onion; 2 g salt; 1 g black pepper; 60 g lemon juice; 60 g olive oil; 15 g chopped fresh tarragon; 60 g crushed crackers

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeVegan

(0)

A classic French-inspired egg salad with a twist, perfect for a quick lunch or snack.

Ella x

Ingredients

Servings:

6 eggeggs(hard-boiled and diced)
120 gmayonnaise(low-fat version)
60 gdijon mustard(adjust to taste)
30 gchopped fresh herbs(such as parsley or chives)
60 gchopped red onion(optional)
2 gsalt(to taste)
1 gblack pepper(to taste)
60 glemon juice(freshly squeezed)
60 golive oil(use extra virgin if desired)
15 gchopped fresh tarragon(optional, for garnish)
60 gcrushed crackers(optional, for serving)

Instructions

1
Hard-boil the eggs and peel them when cool. Chop the eggs into small pieces.
Tip: Use a fork to gently break up the egg whites and yolks.
2
In a bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until well combined.
Tip: Start with the small amount of mustard and add more to taste.
3
Stir in the chopped fresh herbs, lemon juice, and olive oil.
Tip: Taste and adjust the seasoning as needed.
4
Add the chopped egg mixture to the bowl and stir until everything is fully incorporated.
Tip: Use a fork to break up any clumps of egg.
5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is crucial for developing the flavors of the salad.
6
Just before serving, stir in the chopped red onion (if using).
Tip: You can also add the onion to the bowl earlier and refrigerate it with the rest of the salad.
7
Spoon the salad onto a serving plate or crusty bread and garnish with chopped fresh tarragon (if using).
Tip: Crushed crackers can also be used as a crunchy topping.
8
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be made ahead of time and refrigerated for up to 24 hours.

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