Fancy French egg salad from Cook This Book: Techniques That Teach and Recipes to Repeat (page 132) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jen_psw6bm on April 08, 2026

    A new go to egg salad. Loved the dressing that you make beforehand. Tastes elevated with the olive oil and then the fresh herbs put it over the top. A staple in my recipe box from now on.

  • jessie_458g3h on February 18, 2026

    One of my favorite egg salads of all time! (Not a particularly long list anyway haha but still)

  • SpatulaCity on November 02, 2023

    Okay, for me I think I prefer a classic mayo based egg salad, but my husband LOVES this version. We had it as a sandwich on brioche with arugula, but I can definitely see if working over vegetables too. It’s a happy find to break up any egg salad monotony.

  • Christinehomecook on October 03, 2021

    This was delicious, and I am not typically a fan of egg salad.

  • cheffreddie on June 10, 2021

    This was so damn good. I made a half batch since I was just cooking for 2, and used a different method to hard boil the eggs - otherwise followed the recipe to the letter. This was delicious over whole wheat toast with some spicy arugula sprouts sprinkled on top. I think you could just chop a regular dill pickle instead of using cornichons and it will still be delicious.

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