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.

This easy salad is utterly delicious and satisfying, and perfect for a quick weekday lunch or as a starter for weekend entertaining. There is no doubt why the French love it so much!

About Piemontaise Potato Salad

The Piemontaise Salad is an adaptation of the popular Russian Salad (sometimes called Olivier Salad), which found its fame in the late 19^th century in Russia. The original Russian salad (still very popular today) features potatoes, carrots, peas, pickles, eggs and a mayonnaise-based dressing.

Overtime, the recipe gave way to many local variations in Eastern Europe including Poland, Hungary or Ukraine.

In Western Europe, the recipe was first introduced to the Italian region of Piemond through the Royal Castle of Racconigi. It is said Russian cooks thaught the recipe to the Piemonteese castle cooks, who loosly adapted it with a few local ingredients including olives and capers.

The recipe soon found its way into France, where it was once transformed again with the addition of tomatoes and typical french ingredients: cornichons, paris ham and Gruyère cheese. The salad kept the name “Pietmontaise” in reference to its origin, but it really has become an iconic french salad –  widely enjoyed today in bristos and homes. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, or fingerling potatoes. They keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to immediately stop the cooking process. 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France.

In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

How to store this Piemontaise Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Cooking tips:

• • This recipes makes enough for 4 people, served as a side or for 6 people, served as an appetizer. 

• • Some Piemontaise Salad recipes call for only mayonnaise for dressing, while some other call for cream, yogurt or a mix. I personally find mixing mayonnaise and Greek yogurt yields a great dressing that’s creamy yet not too heavy on the stomach. If you wish to opt for mayonnaise only, use 5 tablespoons and skip the Greek yogurt.

• • Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used in this recipe. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me. As a more affordable alternative, opt for white cheddar. 

• • Cornichons are small, tangy French dill gerkins. Smaller and brinier than dill pickles, they can be found at the grocery store in the mustard aisle. As an alternative, you can opt for dill pickles, cut into thin cubes.

• • I love grape tomatoes for this recipe, but you can opt for cherry tomatoes as well. I do not recommend using larger tomatoes as they will render too much juice once chopped, and make the dressing “liquidy”.

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• 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)
• French-Style Potato and Green Beans Salad

Piemontaise Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 large eggs
1.3 lbs (600g) new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
½ cup (50g) hard mountain cheese (ie. Gruyère), cubed
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chive)
Salt and black pepper, to taste

Instructions

Step 1 - Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.

Step 2 - Peel the potatoes and place them in a large pot and cover with water by 1 inch. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.  

Step  3 – Chop the tomatoes in half. Slice the ham into small squares.

Step 4 -  In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.

Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.

The post Piemontaise Potato Salad appeared first on Pardon Your French.

The green beans, cherry tomatoes and potatoes make this dish very reminescent of a Salade Nicoise. But the addition of toasted buckwheat groats (also called Kasha) brings in a large dose of earthiness to it. Buckwheat is more commonly enjoyed in the form of flour in France (especially in Brittany, as featured in the classic buckwheat crepes) but it also features in several gratin recipes as groats (often paired with leeks). And despite its name, buckwheat doesn’t contain any wheat nor gluten.

Kasha is also high in fiber and good proteins, which means you can enjoy this salad as a main rather than a simple side if you wish.

Another favourite of mine featured in this salad is the French cornichon. These small crunchy French-style pickles are slightly more acidic and less sweet than big US-style pickles, and I like to think they are more refined. I throw them in lots of salads in the Summer and they are delicious in sandwiches as well, of course.

This recipe is not a French Classic, but rather a salad that features french-loved ingredients – kasha, grainy mustard and cornichons- which I think all work deliciously together here. And I like to think this is another way to show you that French cuisine doesn’t often comply by strict rules, and that the French’s eating philosophy is usually not all about French food, but more about enjoying food the French way!

My Cooking Notes:

• Kasha is the name for pre-toasted buckwheat groats (I usually purchase mine at the organic store, at Bulkbarn or buy the Bob’s Red Mill one at the grocery store). If you can only get your hands on buckwheat groats, you can easily roast them yourself: place groats in a dry pan over medium heat, stirring for five minutes, until browned.  
• Because they are nice and small, rainbow potatoes are usually enjoyed roasted, but I think they work great boiled in this recipe. You can of course opt for any potato variety of your choosing (waxy potatoes, like red bliss or new potatoes are always better for potato salads).

Kasha Green Bean Potato Salad

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

1 cup (170g) raw, toasted buckwheat groats (kasha).
2 tbsp (30g) butter
1 lb (approx 500g) Small Rainbow potatoes
1 2/3 cups (250g) green beans
1 2/3 cup (250g) cherry tomatoes, halved
10-12 cornichons, chopped
1 tbsp (14ml) olive oil
2 tbsp grainy mustard
Salt, pepper
Optional: a small handful of microgreens for dressing.

Instructions

For the kasha: Rinse and drain the buckwheat groats well. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 tbsp butter and 1/2 tsp salt. Bring to a simmer, then cover with a tight fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in the additional 1 tablespoon of butter.

For the potatoes: Place the potatoes in a large saucepan, add cold water to about an inch above the potatoes and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 10-12 minutes until the potatoes are fork tender. Drain and rinse under cold water (to stop the cooking process). Cut the potatoes in quarters.  

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process). Halve the beans, if they’re too long.

In a large salad bowl, combine the cooked kasha, potatoes and green beans (all at room temperature), the cherry tomatoes and cornichons. Drizzle 1 tablespoon of olive oil, 2 tablespoons of grainy mustard and salt and pepper to taste. Mix, and serve with some micro-greens on top.

If you try this Kasha Green Bean Potato Salad recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Kasha Green Bean Potato Salad appeared first on Pardon Your French.

And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is it important to put a tight label on everything?)

It’s creamy like a mayonnaise, tart like a relish, delicately salty like a sauce and refreshing like a seasonal condiment.

Sauce Gribiche is so versatile, which you can see from all the different ways it can be enjoyed. Classically in French Cuisine, Sauce Gribiche is to be served over a slice of calf’s head (a common French delicatessen find), boiled chicken (hot or cold), a meaty fish (hot or cold, usually mackerel or cod), tripe and meat terrines.

Although, in modern days you’ll probably see it more often served with “crudites” (shredded carrots, shredded celeriac, sliced tomatoes) and as a dressing in a lettuce salad.

My favourite way is to serve it with cooled asparagus (cooked, but they need to have a crunch still).  

It is also delicious in a potato salad or as filling to make deviled eggs. See, so versatile!

Cooking notes:

• The first step for this sauce is the blending of a hard boiled egg yolk with mustard, to the consistency of a paste. This can be done in a mortar and pestle (like I did here) or in a simple bowl using the back of a spoon.
• A classic Sauce Gribiche is made with a bunch of mix chopped herbs, including flat-leaf parsley, chervil and/or tarragon. My own twist is that I like to add dill (instead of tarragon), which I find pairs perfectly with cornichons, eggs and capers.
• The classic French recipe calls for “cornichon” (small French-style sour gerkhins). Here in North America, you can find Maille Cornichons, that taste just like the ones in France. As a substitute, you can use dill pickles.
• If you do not have canola oil or grapeseed oil, you can substitute with extra-virgin olive oil. The taste will be slightly fruitier, but the difference will be really subtle in the end.

If you try this Sauce Gribiche let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sauce Gribiche on Crisp Asparagus

Print Recipe

Serves: 4 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

1 large egg, hard-boiled.
1 teaspoon Dijon mustard
1/3 cup canola oil (or grapeseed).
1 teaspoon red wine vinegar
1 cornichon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon
salt and freshly-ground black pepper
1 bunch of fresh asparagus

Instructions

For the sauce:

Peel the egg and separate the egg white from the yolk. Chop the egg whites in tiny cubes. Put the egg yolk, mustard and a pinch of salt in a mortar and pestle (or a bowl) and mash together until it becomes a smooth paste.

Transfer to a larger bowl, add the vinegar and then the oil, drop by drop, continuously whisking with a fork as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Finish off the sauce by adding the chopped egg whites, cornichons, capers and chopped herbs. Taste and adjust the seasoning if needed.

For the asparagus:

Remove the woody ends, by gently bending the end of each asparagus spear until it snaps naturally.

Add the asparagus to a pan of boiling water. Cook for 2 minutes until bright green, and transfer immediately to an ice-bath. Let sit in the ice-bath for 4-5 minutes, drain and pat the asparagus gently with a paper towel to dry off.

For serving:

Arrange the asparagus on a plate and drop the sauce on top by dollops.

The post Sauce Gribiche on Crisp Asparagus appeared first on Pardon Your French.