French-Style Egg Salad

4.5 from 2 ratings

I do love a good egg salad, but this time, I wanted to put a little twist on it. That's right: This egg salad has been French-ified. Frenchied? Frenched? Anyway, I thought the results were pretty darn good. Slather it on a baguette (obviously), top it with some arugula and chopped olives and a drizzle of extra-virgin olive oil, and you'll be in egg salad heaven.

Servings

servings

Ingredients

2 large eggs
generous pinch of saffron
2 cloves garlic
2/3 extra-virgin olive oil
2/3 cup canola oil
salt, to taste
3 large eggs, hard-boiled, peeled, and chopped finely
1/2 cup saffron aïoli
1 tablespoon minced shallot
1 teaspoon herbes de provence
10 cornichons, minced
2 tablespoon horseradish mustard

Directions

Place the eggs, saffron, and garlic in the bowl of a food processor and pulse until well combined. With the machine running, stream in the oil slowly until an emulsion forms and the mixture thickens. Season with salt, to taste, and pulse once more.
In a bowl, mix together all of the ingredients until well combined. Serve.