5 Ingredients or Fewer

Tarragon Egg Salad

January 12, 2010
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
In This Recipe
  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.
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