French-Style Egg Salad

French-Style Egg Salad
Staff Writer
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.

3
Servings
522
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
48g
69%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
24g
18%
Protein
5g
11%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
43mg
4%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
37µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
92mg
29%
Manganese, Mn
9mg
100%
Niacin
1mg
7%
Phosphorus, P
95mg
14%
Selenium, Se
3µg
5%
Sodium, Na
154mg
10%
Water
16g
1%
Zinc, Zn
1mg
13%

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!