There’s a reason this French-style salad has been a classic for generations – it’s fresh, creamy, and simple, yet always satisfying. Perfect for family dinners, brunches, or holiday gatherings, this salad combines tender vegetables, protein-rich eggs, and a touch of mustardy flavor to create a timeless, elegant dish.
Ingredients
1 cup diced cucumber (about 1 medium cucumber)
1/2 cup finely diced carrot (about 1 medium carrot)
1 cup canned peas, drained
2 large eggs
1 teaspoon Dijon mustard
1/2 cup mayonnaise
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Boil the eggs and carrot until fully cooked. Peel and dice them into small pieces.
Drain the canned peas.
In a large bowl, combine cucumber, carrot, peas, and diced eggs.
Add mayonnaise and mustard, stirring until everything is evenly coated.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving — the flavors blend best when chilled.
