This French Egg Salad is a beloved bistro classic—simple, elegant and full of character. Unlike the richer, mayo-heavy American version, this egg salad is lighter and brighter, with generous chunks of tender eggs, crunchy cornichons, briny capers and a handful of fresh herbs that brings everything to life.
Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss.
I’m very excited to share one of my absolute favorite French classics with you today: a simple, flavorful French egg salad that I make constantly. It’s a no-fuss recipe, but don’t let that fool you—it’s bursting with bold, briny, herby goodness.
This version is how we typically enjoy it in France: creamy and chunky, with all the right accents—think sharp Dijon mustard, crunchy cornichons, and punchy little capers. It comes together in about 20 minutes, with just a bit of chopping and no fancy steps.
I especially love making this in the spring and summer, when green onions and fresh herbs are at their best. It’s light, fresh, and perfect for picnics, lazy lunches, or as a chic little starter on toast.
What is a French Egg Salad?
The French version of egg salad avoids overly creamy or overly sweet ingredients (like sweet relish) focusing instead on balance, acidity, and fresh herbs. It traditionally features eggs, mayonnaise, Dijon mustard, cornichons (small French dill pickles) and capers.
It’s the kind of dish you’ll find on a Parisian café menu, served as a starter with a slice of good bread. It is also popular in “bouillons” – those traditional French eateries known for no-frill meals at low prices.
That said, it’s just as lovely tucked into a sandwich, spooned over toast, or packed into a picnic basket for a sunny day outdoors. It’s elegant, simple, and deeply flavorful—perfect with a glass of chilled white wine.
Ingredients you need for this French Egg Salad recipe
- Eggs. You need 5 large eggs for this recipe.
- Mayonnaise. After testing the recipe several times, I find the perfect ratio is 1 tablespoon of mayonnaise for 1 egg. This yields a creamy texture, without overpowering the other ingredients. So, you’ll need 5 tablespoons of mayonnaise for this recipe.
- Dijon mustard. A must! One tablespoon of Dijon mustard gives a tangy kick and a signature French flavor to this egg salad.
- Green onion. One green onion sliced finely adds a nice tang and crunch.
- Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand. They add such a nice acidity and crunch!
- Capers. For briny sharpness!
- Seasonings. This egg salad is seasoned with salt, black pepper and pinch of smoked paprika. I love the hint of smokiness from the paprika, which cuts through the richness of the mayonnaise dressing. As another option, a pinch of curry powder is delicious too.
- Fresh Herbs. I love a mix of fresh parsley and chive, but feel free to swap for other fresh herbs like basil, dill, chervil or tarragon when in season. About 4 tablespoons of herbs add a great amount of freshness that makes this egg salad feels on the lighter side.
Frequently Asked Questions
Can I prepare it ahead?
Yes, this salad is actually even better when it sits in the fridge for 1 or 2 hours. It allows for all the flavors and textures to set, and for the salad to be well chilled. Make sure it is packed in an airtight container.
This egg salad lasts for up to 3 days in the fridge.
Can I use other fresh herbs?
Yes absolutely. Parsley and chive are traditionally used in this salad, but feel free to use other herbs, as long as they’re fresh. Dill, basil and tarragon work especially well here!
How to serve this egg salad?
In France, this egg salad is usually enjoyed as a small starter, but I must say my favorite way to enjoy it is in a baguette with juicy slices of tomatoes. You can also enjoy it on crisp toasts, as an open-faced sandwich on soft Pain de mie or rye bread, on rice crackers, in lettuce wraps or as a small side with celery and carrot sticks.
Do you have a favorite way to enjoy egg salad? Feel free to share it in the comments!
I hope you’ll love this classic French Egg Salad recipe as much as I do. If you have any questions, please leave a comment.
More French Salads to try:
- Green Bean Potato Salad
- French-style Rice and Tuna Salad
- French Grated Carrot Salad (Carottes rapées)
- French-style Potato Salad
- Piemontaise Potato Salad
- Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
- Classic French Lentil Salad
- Cucumber Salad with crème fraiche
- Classic French Celery Root Remoulade
- Classic Parisian Salad (Salade Parisienne)
- French Lentil Salad with tomatoes and cucumbers
- Authentic Niçoise Salad
- Warm Goat Cheese Salad
2 comments
I can’t wait to try this! High protein, healthy and undeniably loaded with fresh flavours. I’m sure this’ll be high on my lunch rotation. What would the name of this dish be in French?
Thank you, Amanda. It really is comforting and delicious. It’s very familar for those who enjoy the traditional “American” egg salad, but different enough to make it worth doing. Oh, and to answer your question, the name of the salad in French is nothing too special, we call it “salade d’œufs durs” (pronouced something like “salaahd d’uh duur”. Enjoy!