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

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ina Garten

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Egg Rolls

Recipe courtesy of Food Network

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Deviled Eggs

Recipe courtesy of Ree Drummond

Deviled Eggs

Recipe courtesy of Sandra Lee

Eggs Benedict

Recipe courtesy of Alton Brown

Browse Reviews By Keyword