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

French Egg Salad

Print Recipe

Serves: 2-4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

5 large eggs, at room temperature
5 tbsp (70g) mayonnaise
1 tbsp (14g) Dijon mustard
1 green onion, finely chopped
5 cornichons, chopped
1 tbsp brined capers, drained
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
2 tbsp fresh parsley, stemmed and finely chopped
2 tbsp fresh chive, finely chopped

Instructions

1. Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch (2,5cm) and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water.
2. In a large bowl, combine the mayonnaise, Dijon mustard, chopped green onion, chopped cornichons, capers, salt, black pepper, paprika, parsley and chive. Stir to combine.
3. Peel the eggs and chop them roughly. I like to keep larger chunks. Add the chopped eggs to the dressing and stir gently until they’re just coated. Do not over stir. Taste and adjust seasoning if needed (salt, pepper, paprika).
4. Cover and chill for at least 15 minutes before serving. Enjoy with baguette, toasted bread slices or in lettuce wraps.

The post French Egg Salad appeared first on Pardon Your French.

French cucumber salad with crème fraîche – a cool, creamy summer favorite

This French cucumber salad is one of my go-to recipes when the weather turns warm. It’s the kind of dish I crave on hot summer days—or when I need a quick, refreshing side that doesn’t require much fuss. Light, crisp, and creamy, it’s a staple at French barbecues, picnics, and potlucks for good reason.

At its heart, it’s a simple chilled cucumber salad. Thinly sliced cucumbers are tossed with fresh herbs and a pinch of seasoning—but what really sets it apart is the crème fraîche. That’s the French twist. Rich, tangy and ultra-creamy, crème fraîche gives this salad a velvety texture and depth that yogurt-based dressings just can’t match. It coats the cucumbers beautifully without breaking down or getting watery, which means the salad stays fresh and satisfying even after sitting for a bit.

This is one of those effortless recipes that feels a little fancy, but comes together in minutes. It’s perfect alongside grilled meats, crusty bread, or even on its own as a light lunch.

Every time I make it, I’m reminded why French home cooking is so effortlessly elegant—and why this cucumber salad has earned a permanent spot in my warm-weather rotation. Enjoy!

Ingredients you’ll need for this French cucumber salad recipe

• Cucumber. You’ll need one large and crisp cucumber for this recipe. I recommend an English or Persian cucumber which have a thinner skin and fewer seeds. Both varieties are readily available in grocery stores in the Spring and Summer. Choose a firm, vibrant green cucumber.
• Shallot. Tangy, crisp diced shallot to bring a nice tang and crunch. Shallots are traditional in this French recipe, but you can opt for half of a red onion as well.
• Fresh herbs. Chopped dill and a generous handful of chives brings all the freshness to this salad.
• Dressing. The juice from ½ a lemon and crème fraiche make this simple, yet delicious salad dressing.
• Seasoning. Salt and black pepper are simple seasonings for this salad. Don’t be afraid to have a generous hand on the salt. Cucumbers taste truly livens with salt!

How to make this Cucumber Salad recipe

1. Prepare the cucumber: Wash and slice the cucumber thinly. I recommend using a mandolin for ease but you can do it with a very sharp knife too.
2. Combine ingredients: In a large bowl, mix the cucumber slices with finely chopped shallots, lemon juice, herbs and seasonings.
3. Add crème fraîche: Fold in the crème fraiche.
4. Chill and serve: Let the salad sit in the fridge for at least 10–15 minutes before serving for the best flavor.

Frequently Asked Questions

Can I prepare this cucumber salad ahead?

You can put all the ingredients together (except the crème fraiche) and store it in the fridge, covered. When ready to serve, stir in the crème fraiche and let the salad sit in the fridge for 15 minutes.

What’s the best cucumber variety for this recipe?

Use fresh, firm cucumbers such as English cucumbers or Persian cucumbers. They have fewer seeds and a crisp bite, perfect for this salad. Both varieties have a thin skin, so they don’t need to be peeled. I recommend this article if you’d like to know more about English and Persian cucumbers. 

I don’t recommend using American cucumbers, which are shorter and wider than English cucumbers. They have a thicker skin that tastes more bitter and they contain more seeds in the center, meaning thin slices don’t hold very well.

Can I substitute sour cream or yogurt for crème fraiche ?

I don’t recommend it. The creaminess and tanginess of the crème fraiche makes this salad! 

What can I serve with cucumber salad?

This French cucumber salad is a great side dish for grilled chicken, steak or roasted fish. You can serve it during BBQs or bring it for a potluck or a picnic.

Cooking notes

• Chives and dill are traditionally used in this French-style Cucumber Salad. You can get creative and try and add some parsley or fresh tarragon if you feel like it.
• My Cucumber Salad recipe is on the lighter side, and I usually use only ¼ cup of crème fraiche for 1 cucumber. You can use up to 1/3 cup of crème fraiche if you yearn for a creamier salad.

More French Salad recipes to try: 

• Classic French Lentil Salad
• French-Style Potato and Green Bean Salad
• Classic French Celery Root Remoulade
• Grated Carrot Salad
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• Authentic Niçoise Salad

French Cucumber Salad with Crème fraiche (Concombre à la Crème)

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cucumber
1 small shallot, peeled and diced
1 tbsp chopped fresh chive
3 tbsp chopped fresh dill
½ lemon, juiced
¼ cup (about 70g) of crème fraiche
½ tsp coarse sea salt
½ tsp black pepper

Instructions

1.  Using a mandolin or a very sharp knife, cut the cucumber in very thin slices. Transfer into a large bowl.
2. Add the diced shallot, chopped chive, chopped fill, the juice of ½ lemon, salt and black pepper.
3. Just before serving, add the crème fraiche and gently mix to coat the cucumber. Taste and adjust seasonings (salt, black pepper) if needed.

The post Cucumber Salad with Crème fraiche (Concombre à la Crème) appeared first on Pardon Your French.

A French Vinaigrette is an essential component of so many recipes from the French repertoire, especially salad-meals and veggie-focused starters. “Poireaux Vinaigrette”, “Carottes Rapées” (shredded carrots), “Artichaut Vinaigrette” or a French-style potato salad are all great examples of its usage. All these French bistro staples are quick and simple to make. They are diverse in tastes and textures, but all bound by a common component: a great French Vinaigrette. 

Making your own French vinaigrette at home hits all the right notes. It take about 5 minutes to make, is more affordable than store-bought options and has no additives. Once you start making homemade French vinaigrette, you won’t go back. 

So, here is a run-down on French Vinaigrette: the ingredients, the equipment, tips, and how to store it. I am also sharing some vinaigrette variations to try, once you master the basic French recipe first.

French Vinaigrette Basics & Ratio

“Vinaigrette” is a diminutive form of the word “vinaigre” in French, which translates to vinegar. This classic French salad dressing traditionally calls for 1 part vinegar to 3 parts olive oil. This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture.

Additional components such as shallots and fresh herbs are most commonly added to bring more interest to a vinaigrette.

That said, if you’ve followed this blog for a while, you’ve likely encountered many vinaigrette recipes already. These recipes didn’t always follow the 1 part vinegar to 3 parts olive oil “rule”, and sometimes included other herbs or add-ons. I, for instance, like extra shallots when making Poireaux Vinaigrette or to use parsley when making Carottes Rapées.

This shows how a vinaigrette recipe isn’t really set in stone and can be altered as you wish. As a matter of fact, most French often make a vinaigrette not following a precise recipe and only using their eyes to measure out ingredients. For the sake of this recipe article, I of course have written down precise measurements, but keep this in mind for when you master this recipe and wish to start playing around with it.

Equipment to make a French Vinaigrette

The equipment you’ll need for a French vinaigrette is simple:

• a sharp chopping knife
• a bowl
• a fork
• And some elbow grease.

I have came across a few too many recipes calling for a hand blender to emulsify the vinaigrette.  In my opinion, this isn’t necessary. When emulsifying the vinaigrette – meaning, when pouring the olive oil in a steady stream while whisking – you want to whisk with a fork, by hand, to get a good grasp of the texture of your vinaigrette and watch it thicken as you whisk.

Tips for a great French Vinaigrette

With that in mind, here are a few tips to better understand and master your French vinaigrette:

1. Dissolving salt in vinegar, before adding the oil

Whipping up a vinaigrette is quick and simple, but the order of your ingredients actually matters. To avoid a gritty texture, it is important to dissolve your salt in vinegar first, by whisking it with a fork. If you add salt after the oil, it won’t dissolve and will remain as unpleasant speckles in the vinaigrette. Once the salt dissolves in the vinegar, you can then add your shallots and then oil.

2. Choose a good Dijon Mustard

Choosing a good-quality Dijon Mustard will go a long way here. In France, Maille and Amora are the two most easily available brands you will find. In the US/Canada, thankfully Maille has become more and more widely available and is my go-to (although slightly pricier than in France).

You can also source for other good French brands online, such as Edmond Fallot or Grey Poupon. In general, I recommend buying a Dijon Mustard that is made in France. It will likely be pricier, but definitely tastier and with a real zip.

3. Taking the time to emulsify

Emulsifying, technically speaking, is the process of forcing two liquid components (oil and vinegar) to bind together, when they normally wouldn’t mix. This is done by adding an emulsifier into the scenario (the mustard) which will act as a bond between the oil and vinegar. Emulsifying a vinaigrette is then done by slowly pouring the oil into your vinegar and mustard mixture and whisking continuously until it is fully combined and starts to thicken.

This step makes the vinaigrette smooth and lightly creamy. The vinaigrette is then able to coat vegetables and/or salad evenly.

4. Let it sit

After being whipped up together, a French Vinaigrette tends to get better as it sits. This allows the flavors to develop and meld together, but it also mellows out the sharp edge of the shallot. I usually like to prepare my vinaigrette about 1 hour before serving it, and let it sit on the counter at room temperature. I then quickly stir it again right before serving, to re-emulsify it (the oil tends to separate as you let it sit).

6. Vinaigrette variations (non-French)

With the above tips in mind, you should now be well equipped to make a true classic French vinaigrette at home.

Once you master this easy basic recipe, feel free to get creative if you want! Sure, you will be straying away from a classic French Vinaigrette recipe, but why not? The greatness of vinaigrette is that you can revisit it over and over by putting your own twists on it, to better suit your taste or your dish.

You can substitute one or two ingredients (keeping the same measurements), or even add a few. Here are some suggestions: 

• Substitute the extra virgin olive oil for a light, neutral-flavored oil like canola, avocado or grapeseed oil – or choose walnut oil for nutty notes.
• Substitute the red wine vinegar or sherry vinegar for a dark balsamic vinegar. This will create a sweeter, thicker, more “syrupy” vinaigrette. You can also use a white balsamic for a milder, slightly less-sweet version, or sherry vinegar for a more intense taste.
• Substitute shallots for finely sliced scallions to add a fresh, grassy flavor. I don’t recommend raw onions as a substitute as they will be too harsh in taste.
• Substitute the black pepper with more surprising, exotic flavors like cinnamon or smoked paprika.
• Substitute Dijon Mustard for grainy Mustard to create a more interesting texture thanks to the whole seeds. Miso paste and Tahini also makes surprising yet remarkable substitutes. I don’t recommend Honey Dijon mustard here as it is too sweet in flavor.
• Chive is just one of the few herbs you can use in a Vinaigrette. Fresh parsley, dill, tarragon, mint or basil all make great substitutes.
• Salty fixings such as small capers, finely chopped anchovies or finely diced olives all make great add-ons in a vinaigrette. Add no more than 1 tablespoon worth to not overpower the taste.
• Other delicious add-ons (although straying from tradition) include chopped walnuts, chopped hard-boiled eggs, grated or crumbled cheese.

Be creative, the possibilities are endless.

How to keep a French Vinaigrette

A Homemade vinaigrette can keep well for up to 2 weeks in the fridge. Store in a closed container (ideally glass).

It is good to keep in mind that the longer it sits in the fridge, the more the shallots will mellow out and loose their zip/crunch. As mentioned above, I prefer to let my vinaigrette sit for one hour before serving, to cut out the sharp edge of the shallots. However, after a 1 day period, they start loosing too much edge. If you plan on keeping a jar of vinaigrette on hand in your fridge, you can always whip up the vinaigrette without the shallots, and add them later, closer to each serving.

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

French Salad Recipes to try: 

• French Grated Carrot Salad (Carottes Rapées)
• Classic Parisian Salad (Salade Parisienne)
• 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
• Green Bean Potato Salad

Classic French Vinaigrette

Print Recipe

Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 18 voted )

Ingredients

2 tbsp (30ml) red wine or sherry vinegar
¼ tsp salt
1 small shallot (50g), peeled and minced
1 tbsp Dijon Mustard
6 tbsp (90ml) Extra Virgin Olive Oil
6 sprigs chives, minced
1/2 tsp freshly ground black pepper

Instructions

Step 1 - Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has completely dissolved.

Step 2 - Add the shallot and Dijon mustard and whisk to combine. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until combined and the dressing thickens to your desired texture.

Step 3 -  Add the black pepper, chive and whisk to combine.

Transfer into a glass container with a lid (or simply cover the bowl with plastic film) and let sit for 1 hour at room temperature before serving.

Notes...

This recipe makes ½ cup – which is good for 2-3 salads. You can halve all the proportions to make just ¼ cup which is good for 1 salad, if you don’t want any leftovers. If the vinaigrette is too thick for your liking, add a splash of lemon juice to loosen it. If the vinaigrette is too runny for your liking, add an extra dollop of Dijon mustard and whisk again to re-emulsify.

The post How To Make French Vinaigrette appeared first on Pardon Your French.