2 ratings

French-Style Egg Salad

Jane Bruce

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.


For the saffron aïoli

  • 2 large eggs
  • Generous pinch of saffron
  • 2 cloves garlic
  • 2/3 extra-virgin olive oil
  • 2/3 Cups canola oil
  • Salt, to taste

For the egg salad

  • 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 Tablespoons horseradish mustard


For the saffron aïoli

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.

For the egg salad

In a bowl, mix together all of the ingredients until well combined. Serve.