Save Recipe Print
Tarragon Egg Salad
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2-4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2-4 servings
Level:
Easy

Directions

Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

Photograph by Yunhee Kim

Categories:
More from:

Easter

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Asian Salad

Recipe courtesy of Food Network Kitchen

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Broccoli Salad

Recipe courtesy of The Neelys

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.