Tarragon and Shallot Egg Salad
Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!
Servings: 4 servings
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 2 Tbsp finely chopped shallot
- 1 1/2 Tbsp finely chopped fresh tarragon or to taste
- 1 tsp dijon mustard
- 2 tsp tarragon vinegar can be substituted with white wine vinegar
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- BOIL THE EGGS:
- If you need to boil your eggs, place them in the bottom of a large pot and cover with cold water (enough to cover the eggs by about an inch or more). Place pan over HIGH heat and bring to a boil. Once water is boiling, let boil for 15 seconds, turn heat OFF.
- Leave pan on the burner and let pan sit, covered, for 15 minutes.
- Remove eggs with a strainer to a bowl filled with ice water. Let sit in ice water for 1 minute, then remove to paper towels to dry. Use immediately or refrigerate.
- MAKE THE SALAD:
- Peel and chop eggs and add to a large mixing bowl. Add remaining ingredients and stir together with a wooden spoon to combine thoroughly. Cover tightly and refrigerate for several hours or up to a day before eating (for maximum flavor).
Notes
** If you prefer a bit of sweetness in your egg salad, add a teaspoon or so of sweet pickle relish (or chopped sweet pickles).
