Tarragon Egg Salad
Creamy egg salad gets crunch from fennel, peppers and scallions, with fresh tarragon adding a bright herbal finish.
Prep 10 min · Makes 6 servings
Ingredients
- 10-12 hard boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 cup chopped fennel
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions, including the greens
- 1/4 cup, packed, chopped fresh tarragon leaves
- 2 teaspoons cider vinegar
- Salt and pepper to taste
Directions
- Fold everything together with a light hand, just until the mixture is evenly combined. Season with salt and pepper to your liking.
- Serve it as is, spoon it over lettuce, pile it onto toast, or tuck it into bread for a sandwich.