Egg Salad
You know the cool thing about tarragon? You only have to plant it once. (Assuming you don’t pull it up thinking it’s a weed when it surprises you by coming up the second year. Yes, that would be me.) I planted a young tarragon plant in a corner of our garden several years ago, and although it dies back every winter, each spring it reemerges even more robust than the year before. Tarragon is a lovely herb to pair with chicken or fish, and is terrific in omelettes. It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one. My nephew Austin took one bite of this the other day and wide-eyed exclaimed “Wow, what is in this?!” as he gobbled it up. The tarragon, along with similarly flavored fennel, adds an unexpected punch to an otherwise rather basic egg salad.
INGREDIENTS
10-12 hard boiled eggs*, peeled and chopped
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 cup chopped fennel (about 1/2 of one large bulb)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions, including the greens
1/4 cup, packed, chopped fresh tarragon leaves
2 teaspoons cider vinegar
Salt and pepper to taste
* To hard boil eggs, put eggs in a large pot, cover with 2 inches of water. Bring to a boil. Turn off the heat. Cover and let sit for 12 minutes. Drain, run under cold water to stop the cooking and to cool down the eggs.
METHOD
Gently combine all of the ingredients. Add salt and pepper to taste.
Serve alone, over lettuce, on toast, or on bread for a sandwich.
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