Chilled egg salad with fresh tarragon, fennel, red peppers and spring onions.
You know the cool thing about tarragon?
You only have to plant it once. (Assuming you don’t pull it up thinking it’s weeds when it surprises you by showing up in year two. Yes, that would be me.)
Tarragon is a wonderful herb that goes well with chicken or fish, and goes great with omelettes. It’s also great with hard boiled eggs, either deviled or in an egg salad like this one.
My nephew Austin took a bite of this the other day and wide-eyed exclaimed, “Wow, what’s in there?!” as he devoured it.
The tarragon, along with similarly flavored fennel, adds an unexpected punch to an otherwise rather simple egg salad.
Tarragon Egg Salad
* To hard boil eggs, place eggs in a large saucepan and cover with 2 inches of water. Bring to a boil. Turn off the heater. Cover and let rest for 10-12 minutes. Drain, hold under cold water to stop cooking and cool the eggs.
ingredients
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10 to 12 hard boiled eggs*, peeled and chopped
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1/3 Cup mayonnaise
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2 teaspoon Dijon mustard
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1/2 Cup fennelchopped (about 1/2 of 1 large bulb)
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1/2 Cup Red pepperchopped
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1/2 Cup green onionschopped, including the greens
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1/4 cup packed fresh tarragon leaves, chopped
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2 teaspoon Apple Cider Vinegar
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salt and peppertaste
method
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Mix all ingredients gently. Season with salt and pepper.
Serve alone, over a salad, on toast or on bread for a sandwich.
| nutritional information (per serving) | |
|---|---|
| 223 | calories |
| 18g | Fat |
| 3g | carbohydrates |
| 11g | protein |
