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
3 tablespoons finely diced sweetness onion
Directions:
Slice eggs inwards half besides equally stimulate got 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, besides equally Herbes de Provence inwards the mini chopper with the yolks. Pulse until smooth. Pour over the chopped eggs. Add the cornichons besides equally onion besides equally stir to combine. Refrigerate until put upwards to serve.
My thoughts:
Impressed past times my French? I can't say I saw whatever egg salad inwards French Republic when we were inwards Lille concluding month only I did function across quite a chip of it when I was inwards London, Bath besides equally Windsor. So many British sandwiches with hard-boiled eggs! In France, I ate a lot of the Welsh, shape of a Frenchified Welsh Rarebit besides equally steak with their famously pungent cheese, mariolles, melted over it for lunch, not egg salad. Anyway! Since it is Bastille Day, I persuasion I'd pct this Frenchified egg salad I had for dejeuner back here inwards Baltimore.What makes this egg salad French is the slice of describe of alone nigh of my favorite French imports: cornichons, Dijon mustard, besides equally Herbs de Provence. I used my Rodelle Herbes de Provence (alas, my trip was far from Provence besides equally as well as then I didn't alternative out whatever back with me) which is a coarse blend of thyme, fennel, basil, savory, besides equally lavender. This added a ton of herbalious flavor which truly elevated this from an ordinary egg salad to ane I'd serve to guests. The cornichons added the pickle-y flavour I dearest besides equally as well as then much besides equally a chip of crunch.

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