French Style Egg Salad Recipes

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FRENCH-STYLE EGG SALAD



French-Style Egg Salad image

I do love a good egg salad, but this time, I wanted to put a little twist on it. That's right: This egg salad has been French-ified. Frenchied? Frenched? Anyway, I thought the results were pretty darn good. Slather it on a baguette (obviously), top it with some arugula and chopped olives and a drizzle of extra-virgin olive oil, and you'll be in egg salad heaven.

Provided by Will Budiaman

Yield 3

Number Of Ingredients 12

2 large eggs
generous pinch of saffron
2 cloves garlic
2/3 extra-virgin olive oil
2/3 cup canola oil
salt, to taste
3 large eggs, hard-boiled, peeled, and chopped finely
1/2 cup saffron aïoli
1 tablespoon minced shallot
1 teaspoon herbes de provence
10 cornichons, minced
2 tablespoon horseradish mustard

Steps:

  • Place the eggs, saffron, and garlic in the bowl of a food processor and pulse until well combined. With the machine running, stream in the oil slowly until an emulsion forms and the mixture thickens. Season with salt, to taste, and pulse once more.
  • In a bowl, mix together all of the ingredients until well combined. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 832 calories, Sugar 1 g, Fat 87 g, Carbohydrate 4 g, Cholesterol 325 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 550 mg, TransFat 0.2 g

FRENCH STYLE EGG SALAD SANDWICH



French Style Egg Salad Sandwich image

French Style Egg Salad Sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter).

Provided by Jane Kaylie @Recipesnfoodcom

Categories     Eggs

Number Of Ingredients 8

- 1 hard-boiled egg (large), peeled and chopped
1-2 tablespoon(s) mayonnaise (to taste)
2 tablespoon(s) chopped celery
1 tablespoon(s) chopped green onion
- curry powder (to taste)
- salt and pepper (to taste)
- 1 leaf of lettuce
- 2 slices dark rye bread, toasted

Steps:

  • To make hard bubbled eggs, put a couple eggs in a pan, spread with no less than an inch of water, ideal 2 inches.
  • Include a half teaspoon of vinegar and some salt to the water (if the shells split while heating up, the vinegar will help keep the egg in the shell).
  • Spread the container and heat the water to the point of boiling.
  • When the water starts to bubble, expel the container from warmth and let it sit, secured, for 12 minutes.
  • Channel the water from the container, add icy water to cool the eggs, let sit two or three minutes longer.
  • Concoction the cleaved egg a bit with a fork. Combine the cleaved hard-bubbled egg, mayonnaise, celery and onion.
  • Sprinkle with salt and pepper and curry powder to taste. Blend with a spoon. Toast your bread cuts.
  • Put a layer of lettuce on one cut of toasted bread, spread the egg blend on top of the lettuce, put another cut of toasted bread on top.

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