Tarragon Egg Salad
April 10, 2014 |
I seriously love eggs. And I have recently become an even bigger fan of eggs and tarragon together; it’s a match made in Heaven. If you aren’t familiar with tarragon, it has a sweet, fresh, and almost licorice-like flavor to it. If you have ever had Bearnaise sauce (usually accompanying filet mignons), then you know the tarragon flavor, as Bearnaise is loaded with it.
I first paired eggs with tarragon in culinary school when presented with a friendly competition by my chef-instructor against another student. The challenge was to make an appetizer utilizing eggs. I ended up making a tarragon deviled egg (using scratch-made mayo, with the eggs on a bed of crispy leeks, all coated with a chicken stock glaze, and drizzled with crushed pink peppercorns). Unfortunately, I over-salted just about everything and lost the challenge to my very talented opponent. But… my discovery of, and love for, the perfect pairing of eggs and tarragon was born.
Makes enough egg salad for 2 sandwiches
What You Will Need
In a bowl, mix together all of the ingredients with a fork, mashing the chopped eggs while mixing, until well-combined. Season with salt and pepper to taste. Use immediately for sandwiches (pictured: on sprouted wheat seed bread with red onion, bibb lettuce, and tomato slices), or store in an airtight container in the refrigerator for up to three days.
Some other ideas for this tarragon egg salad could be to spoon it into lettuce cups, serve it as a dip with celery sticks or crackers, or put it in a wheat wrap loaded with veggies.