Skip to main content
Advertising

Originally published Thursday, April 4, 2013 at 6:00 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Egg Salad Frenchy

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Makes enough for 2 large or 4 regular-size sandwiches

6 hard-boiled large eggs

10 French cornichons, chopped

1 heaping tablespoon Hellmann’s mayonnaise

½ tablespoon Dijon mustard

A pinch piment d’Espelette (optional; see note)

Sea salt and pepper

1 baguette, sliced

1. Chop the eggs and put them in a bowl.

2. Add the cornichons, mayo, mustard, piment d’Espelette, and salt and pepper to taste. Refrigerate for two hours before serving. Serve on a baguette

Note:Piment d’Espelette is a French chili pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. There is not an American equivalent, so if you can’t find it, simply leave it out, and the egg salad will still be delicious.

From Ellise Pierce, Fort Worth Star-Telegram

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Condo community located adjacent to lake

Condo community located adjacent to lake


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►