For many years I tried to recreate the amazing egg salad I had at a French cafe I frequented. Then Piment d'Ville came into my life and the minute I had the distinctive sweet spicy flavor I knew what had been missing all those years.
The best hard boiled eggs come from eggs that are a couple weeks old. Really farm fresh eggs will stick to the shell and you'll never get them peeled properly. Perfect hard boiled eggs are easy. Just put the eggs in cold water in the pot, bring to a boil and then immediately turn off the heat but leave the eggs in the hot water on the stove for 15-20 minutes at minimum but you can let the whole thing cool naturally if you have the time.
Peeling your hardboiled eggs the way chefs do, under water. Fill a small bowl with cool water and after cracking the shell peel them under the water. Perfect results every time (unless of course you used eggs that were too fresh!)
Cut all of the eggs in half and put the yolks in a separate bowl.
Cube the egg whites
Combine all the rest of the ingredients with the egg yolks and blend until creamy. Taste and adjust seasoning if needed.
Combine yolk mixture and egg whites. Top slices of French bread and top with chopped chives and a sprinkle of piment d'ville.
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