French Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This classic French egg salad is one of my go to recipes when I want something elegant but totally effortless. It comes together in just 45 minutes and costs almost nothing to make. The beauty of eggs is that they're packed with choline, which is wonderful for brain health, and they're so versatile. I love how the Dijon mustard and fresh tarragon give this salad that authentic French flair without requiring any fancy techniques. It's perfect for lunch, a light dinner, or even as a sophisticated appetizer to impress guests without spending hours in the kitchen.
Ella x
Ingredients
- 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)
Detail level
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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