Salade Doeuf

Ingredients:
vi hard-boiled eggs
1/4 loving loving cup mayonnaise
ii teaspoons Dijon
4-6 cornichons, finely diced
3/4 teaspoon Herbes de Provence
iii tablespoons finely diced sweetness onion


Directions:

Slice eggs inwards half also every bit accept away the yolks. Place the yolks inwards a food processor or mini chopper. Set aside.

Chop upwards the whites. Place inwards a medium-sized bowl. Set aside.

Place the mayonnaise, mustard, also every bit Herbes de Provence inwards the mini chopper alongside the yolks. Pulse until smooth. Pour over the chopped eggs. Add the cornichons also every bit onion also every bit stir to combine. Refrigerate until put upwards to serve.

My thoughts:

Impressed past times my French? I can't nation I saw whatever egg salad inwards French Republic when we were inwards Lille lastly month only I did travel across quite a chip of it when I was inwards London, Bath also every bit Windsor. So many British sandwiches alongside hard-boiled eggs! In France, I ate a lot of  the Welsh, shape of a Frenchified Welsh Rarebit also every bit steak alongside their famously pungent cheese, mariolles, melted over it for lunch, not egg salad. Anyway! Since it is Bastille Day, I persuasion I'd per centum this Frenchified egg salad I had for dejeuner back here inwards Baltimore.

What makes this egg salad French is the slice of business of solely almost of my favorite French imports: cornichons, Dijon mustard, also every bit Herbs de Provence. I used my Rodelle Herbes de Provence (alas, my trip was far from Provence also every bit as well as therefore I didn't choice out whatever back alongside me) which is a coarse blend of thyme, fennel, basil, savory, also every bit lavender. This added a ton of herbalious flavor which genuinely elevated this from an ordinary egg salad to ane I'd serve to guests. The cornichons added the pickle-y flavour I dearest also every bit as well as therefore much also every bit a chip of crunch.


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