6 hard-boiled eggs
1/4 cup mayonnaise
2 teaspoons Dijon
4-6 cornichons, finely diced
3/4 teaspoon Herbes de Provence
3 tablespoons finely diced sweet onion
Slice eggs in half and remove the yolks. Place the yolks in a food processor or mini chopper. Set aside.
Chop up the whites. Place in a medium-sized bowl. Set aside.
Place the mayonnaise, mustard, and Herbes de Provence in the mini chopper with the yolks. Pulse until smooth. Pour over the chopped eggs. Add the cornichons and onion and stir to combine. Refrigerate until ready to serve.
Impressed by my French? I can’t say I saw any egg salad in France when we were in Lille last month but I did see quite a bit of it when I was in London, Bath and Windsor. So many British sandwiches with hard-boiled eggs! In France, I ate a lot of the Welsh, sort of a Frenchified Welsh Rarebit and steak with their famously pungent cheese, mariolles, melted over it for lunch, not egg salad. Anyway! Since it is Bastille Day, I thought I’d share this Frenchified egg salad I had for lunch back here in Baltimore.
What makes this egg salad French is the use of some of my favorite French imports: cornichons, Dijon mustard, and Herbs de Provence. I used my Rodelle Herbes de Provence (alas, my trip was far from Provence so I didn’t bring any back with me) which is a coarse blend of thyme, fennel, basil, savory, and lavender. This added a ton of herbalious flavor which really elevated this from an ordinary egg salad to one I’d serve to guests. The cornichons added the pickle-y flavor I love so much and a bit of crunch.