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.

If you’ve never been to Lyon or enjoyed its food, this Salade Lyonnaise is the perfect introduction. This is standard French bistro fare, served as a “salade-repas”, a meal-sized salad, which is a very popular lunch option among the rushed working crowd.

Bitter frisée, salty bacon bits, crunchy croutons, velvety poached eggs and a sharp vinaigrette come together into this simple yet luxurious recipe that’ll take you right to France.

About Frisée Salad

Frizzy and with a slight bitterness, Frisée Salad is a beloved component of French salads. Although less common and slightly pricier than lettuce or spring mix in the US, Frisée salad can usually be found in your regular grocery store starting from the end of spring and all throughout fall. Once purchased, a fresh head of frisée can be stored in the fridge, in a ventilated bag, for up to one week.

Can’t find lardons? 

Salade Lyonnaise contains cured pork belly, which is very common to find in France in the form of lardons: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon and slice it across the grain into short matchsticks. Pancetta sliced into thin sticks also works well.

Tips to poach eggs

Poached eggs not only bring extra protein to this salad-repas, but also contribute to the overall texture. The idea is to place the just-cooked egg right on top of and in the middle of the frisée leaves, so that the runny egg yolk oozes into the salad and acts as a rich, velvety dressing. 

To ease you into the potentially intimidating process of poaching eggs, here are a few tips to keep in mind:

• • Use the freshest eggs possible. Once cracked, a fresh egg should have a white that is tightly attached around the yolk. The white will then hold together well in the poaching water and create a nice round shape. Older eggs will have ragged, liquidy whites that will disperse in the poaching water. 
  • Make sure the water is deep enough. I usually find you should have at least 4 inches of water in your pot, to give the eggs enough room to be fully submerged and poach into a round form. If there isn’t enough water, the eggs will poach flat. 
  • Add a splash of vinegar to the water. This will further assist in keeping the egg white together. If you are worried about your eggs having a vinegary taste, you can later pass them under cold water, to stop the cooking process and to rinse off any vinegar taste (of which there is very little). 
  • Crack each egg into a small ramekin first, then pour it into the poaching water. Using a ramekin allows you to check that the egg looks fresh, the yolk isn’t broken, and no shell has broken into the egg. It also makes it easier to pour the egg into the water in one smooth motion. 
  • Swirl a vortex in the water. Just before dropping in the egg, use the back of a wooden spoon to swirl a vortex in your pot of water. This will further encourage the egg to poach in a round shape, as the white wraps around itself. 

More cooking tips: 

• Salade Lyonnaise is all about assembling ingredients in the right way. You should start by preparing the vinaigrette. It can be made a few hours ahead—or longer, and kept tightly covered in the fridge. You can then prepare the croutons, and then the poached eggs. Cook the lardons (or bacon) last, just before assembling the salad, as you want them to still be crisp and warm when serving. 
• To prepare the Frisée Salad, avoid cutting it with a knife, which will flatten the curly shape of the leaves. Instead, wash the head right before serving and tear the delicate curly leaves by hand into large pieces, dropping them right onto the serving plates.
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette. are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.

I hope you’ll love this Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) as much as I do! This is a simple yet impressive salad recipe that you can make from Spring to Fall. Enjoy it for lunch with a glass of white wine. 

You may also like: 

• Chicken Fricassée with Shallots and Bacon
• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Braised Chicken Thighs with Garlic and Onion

Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the Vinaigrette
1/2 tsp salt
2 tbsp (30ml) red wine vinegar
1 tbsp Dijon mustard
6 tbsp (90ml) neutral oil, such as sunflower seed, grapeseed, or canola
1/4 tsp freshly ground black pepper

For the Salad Components
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt
4 large eggs
1/4 cup (60ml) white vinegar
5 slices (about 5 ounces) bacon, cut into short, thin matchsticks
8 cups frisée lettuce, hand-torn into large pieces

Instructions

Step 1 - Prepare the Vinaigrette. In a medium bowl, combine the salt and red wine vinegar, and whisk with a fork until the salt has dissolved. Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust seasoning if needed.

If not using right away, cover and refrigerate the vinaigrette until ready to serve. 

Step 2 - Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.

Step 3 - Poach the Eggs. Break each egg into individual ramekins. Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center. Immediately and carefully drop an egg into the center of the whirlpool. Cook for 3 minutes, until the white looks set. Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a kitchen cloth or paper towel. Repeat with the other eggs.

Step 4 - Fry the Lardons. In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Scoop into a bowl. Discard or keep the rendered fat for another use.

Step 5 - To Assemble. Divide the torn Frisée salad among salad plates, forming nests. Top with the poached eggs and sprinkle with the bacon strips and croutons. Drizzle each salad plate with vinaigrette and serve immediately.

Notes...

Leftover vinaigrette keeps for up to 1 week in the fridge, in a glass jar with a tight lid.

The post Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) appeared first on Pardon Your French.

I love to enjoy cold poached cauliflower during warmer days, as this is a satisfying option that’s refreshing and invites bold toppings. The sweet and nutty flavors of cauliflower marry perfectly with the tangyness of a vinaigrette and the creaminess of crumbled hard-boiled eggs. 

Enjoying “eggs mimosa”(crumbled hard-boiled eggs with vinaigrette) is a Spring classic in France. It is often used to top off white asparagus, and here is a great recipe for it, if you’re interested (recipe in French). But I have to say, this version with cauliflower may have won me over…

Cooking notes: 

• Choose a large cauliflower head that is fresh, crisp and blemish free. 
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies.  A poached cauliflower tastes pretty mild, so don’t be afraid to create a vinaigrette with bold flavors.

I hope you enjoy these Whole Cauliflower with Crumbled Egg Vinaigrette as much as I do! Any questions, don’t hesitate to leave a comment.  

Enjoy it as a starter or as a side, to go with a roasted chicken, fish or even a slice of quiche. 

You may also like:

• Leeks with Dijon Shallot Vinaigrette
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Swiss Chard Pancakes 

Whole Cauliflower with Crumbled Egg Vinaigrette 

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cauliflower, leaves removed
1 tsp salt
2 large eggs
1 tsp white vinegar
10-12 sprigs fresh flat-leaf parsley, stemmed removed and chopped
For the vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
½ shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp fresh ground black pepper

Instructions

Step 1 – Cook the cauliflower. Bring a large pot of water to a boil. Add the salt and the whole cauliflower head (the cauliflower should be totally submerged). Cover with a lid and simmer for 20 minutes, flipping the cauliflower upside-down after 10 minutes. Test the doneness of the cauliflower with a fork or sharp knife, it should be tender but not too soft. Drain and place the cauliflower on a plate to cool completely.

Step 2 – Cook the eggs. Place the two eggs in a medium sauce pan and fill with water to cover the eggs by at least 1 inch. Optional: Add 1 tsp of vinegar to prevent egg white from running out in case an egg cracks. Turn to high heat and bring to a boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Drain and run the eggs under cold water to stop them from cooking further. Set aside and let cool completely before peeling.

Once peeled, roughly chopped the eggs until you get a crumbly texture.

Step 3 - Make the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallots, mustard, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. If the vinaigrette gets too thick, you can add a few splashes of water. 

Step 4 – Place the cauliflower head on a serving plate. Drizzle generously with vinaigrette. You can use all the vinaigrette, or keep some on the side for later. Sprinkle with the parsley and finally top it off with the egg. Season to taste with salt and pepper.

For serving, cut in big wedges (like a cake).

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Whole Cauliflower with Crumbled Egg Vinaigrette  appeared first on Pardon Your French.

It makes for a great weekday dinner for the whole family, or for a unique side at a bigger feast.

Cooking notes :

• This recipe is traditionally made with French green beans (Haricots Verts). French green beans are longer and thinner than most North American varieties. They’re also more tender and “buttery”. As a substitute, you can use green beans and make sure they are cooked to fork-tender.
• They’re not included here, but cooked mushrooms go great in this dish as well.
• For Crème fraiches, I like the ones from Liberte and Riviera. 

French Green Beans, Bacon, Egg and Crème fraîche Scramble

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

500g French Green Beans
150g Bacon strips (3 strips), cut into small sticks
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 large eggs
2 tbsp crème fraiche
1 tbsp fresh ground black pepper

Instructions

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).

In a large frying pan, cook the bacon sticks with the onion and garlic over medium-heat for about 7-8 minutes – until the bacon is cooked through and onion is translucent.

Turn the heat to low and add the green beans.

In a small mixing bowl, whisk together the eggs and crème fraiche with a fork. Add the black pepper.

Slowly pour the egg mixture into the pan and stir to coat the beans evenly (gently, not to crush/mush the beans). Cook and stir for 2-3 minutes until the sauce thickens to a scrambled egg texture.

Serve immediately, with extra crème fraiche on the side.

Recipe adapted and translated from Marmiton.

If you try this French Green Beans, Bacon, Egg and Crème fraîche Scramble, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

The post French Green Beans, Bacon, Egg and Crème fraîche Scramble 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.