Tarragon Egg Salad
Tarragon is a lovely herb to pair with chicken or fish, and is terrific in omelets. It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one.
10-12 hard boiled eggs*, peeled and chopped
1/3 cup mayonnaise
2 tsp Dijon mustard
4 tsp dried tarragon
2 tsp dried fennel
1/2 cup chopped red bell pepper (optional)
1 Tbsp dried chives
2 tsp vinegar
Salt and pepper to taste
* To hard boil eggs, put eggs in a large pot, cover with 2 inches of water. Bring to a boil. Turn off the heat. Cover and let sit for 12 minutes. Drain, run under cold water to stop the cooking and to cool down the eggs.
Gently combine all of the ingredients. Add salt and pepper to taste.
Serve alone, over lettuce, on toast, or on bread for a sandwich.
Yield: Serves 4-6.