Gastronomixs

Egg salad

Nothing beats home-made! Make sure you observe the practices of good hygiene if you plan to store the salad for a few days.

Egg salad

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

eggs

1

 

shallot, finely diced

1

tbsp

smooth French mustard

100

g

fresh mayonnaise

100

g

crème fraîche

2

tbsp

chopped chives

 

 

salt and pepper

 

 

lemon juice

Preparation method

  • Put the eggs into a pan and pour boiling water over them.
  • Let the eggs simmer for 10 minutes. It is better not to boil eggs rapidly, as this causes the egg white to become rubbery.
  • Rinse in cold water, peel and slice using an egg slicer.
  • Prepare the sauce separately. Mix the mustard with the mayonnaise and the crème frâiche and season to taste with salt and pepper.
  • Mix the sauce, the shallots and the chives with the sliced eggs. Don't add all the sauce at once to prevent the salad from becoming too moist.
  • Season to taste with salt, pepper and lemon juice. 

Serving suggestions

  • As a salad at a buffet.
  • As a component on a sandwich.
  • As a component of a lunch dish with bread and cold cuts.

Previous page