French Style Egg Salad Food

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

FRENCH STYLE EGG SALAD SANDWICH

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.

FRENCH-STYLE EGG SALAD

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.