Tarragon Egg Salad

By • January 12, 2010 • 4 Comments

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Author Notes: I love the combination of tarragon and eggs together. This is one of those dishes that I make for myself when I'm home alone. It's simple to prepare but the flavors are so satisfying. at the farmers market

Serves 1

  • 2 Eggs
  • 1 tablespoon Mayonnaise or Homemade Aioli
  • 1 tablespoon Fresh Tarragon - chopped
  • Salt & Pepper
  • 2 Slices Good Bread
  • 1 Handful Baby Arugula
  1. Place the eggs in a small saucepan and add water to just barely cover the eggs. Bring to a boil over a medium flame, then reduce to a simmer and set a timer for 9 minutes.
  2. Remove from the heat and immediately pour off the water and begin to run cold water over the eggs, then place them in the fridge to cool. When the eggs have cooled peel them under running water.
  3. I like to slice the eggs with an egg slicer because I like the way that looks but you can slice them any way you like. Add the aioli or mayo, herbs, salt and pepper and give it a good toss.
  4. Serve on good bread with some baby arugula.

Tags: lunch, quick, Sandwiches, simple

Comments (4) Questions (0)

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Blackberry_twitter

over 4 years ago at the farmers market

Thanks all. I hope you'll try it.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

If you want to gild the lily, maybe whip up a bernaise sauce to top it.

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over 4 years ago TasteFood

I agree, eggs and tarragon are delicious. This is an elegant, lovely recipe. Springtime on a plate.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Could have used this when my Spanish tarragon was in full bloom.