Place your eggs in a pot and cover them with cold water.

Bring to a gentle boil, then reduce the heat and simmer for 9–10 minutes.

Once done, transfer them to a bowl of ice water to stop the cooking and make peeling easier.

Once cooled, peel the eggs gently.

Chop them into bite-sized pieces—not too fine, not too chunky. You want some texture for that satisfying bite.

In a mixing bowl, whisk together the crème fraîche (or mayo), Dijon mustard, and a squeeze of lemon juice.

Season with a pinch of salt and freshly ground black pepper to taste.

Stir in the minced shallots, chopped cornichons, and fresh herbs.

These ingredients give your salad that signature French bistro flair—bright, herby, and a little tangy.

Add the chopped eggs to the bowl and fold gently using a spatula or spoon.

Mix just until everything is coated. Avoid over-stirring—it keeps the salad light and tender.

Give it a taste and adjust your seasoning if needed.

A little more mustard? A dash more lemon? This is your moment to personalize it.

Chill before serving for at least 20–30 minutes. This allows the flavors to meld and gives you that delicious creamy texture.

For extra richness, drizzle a touch of olive oil over the top before serving.

Want a lighter version? Swap half the crème fraîche for plain Greek yogurt—it’s tangy and protein-packed!