French Egg Salad
Mar 26, 2026 12:30 PM
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 ерун 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.
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
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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