Tarragon Egg Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2-4 servings
Share This Recipe


  1. 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.

Classic Deviled Eggs

Deviled Egg Salad Club Sandwich

Perfect Poached Eggs


Whole30 Bacon and Egg Cups

Hard Boiled Eggs

Perfect Scrambled Eggs

The Perfect Boiled Eggs