Tarragon and Shallot Egg Salad
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Tarragon and Shallot Egg Salad
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Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!
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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).
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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