Recipes // Salads // Tarragon and Chive Egg Salad

Tarragon and Chive Egg Salad

YIELD: 4 servings
Most egg salads rely on lots of unnecessary mayonnaise, heavy dressings, or excess egg yolks for flavor, but this one features bold chives and tarragon, and crunchy celery instead. I like to serve it piled high onto mini toasts or spooned into tender leaves of Bibb lettuce.
  • 12 large eggs
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup minced fresh chives, plus extra for garnish
  • 11/2 teaspoons dried tarragon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup finely diced stalks celery
  1. Place the eggs in a large pot and fill with water to cover.
  2. Set over high heat and bring to a boil.
  3. Cover and cook for approximately 10 minutes, until hard-boiled.
  4. Drain the eggs and transfer to an ice-water bath (a bowl of cold water and ice). Let cool 10 minutes.
  5. Meanwhile, in a small bowl, combine the mayonnaise, mustard, chives, tarragon, salt, and pepper. Mix well to combine. Set aside.
  6. When the eggs are cooled, peel them and discard shells.
  7. Dice 6 of the eggs, using both whites and yolks. For the remaining 6 eggs, dice only the whites, discarding the yolks.
  8. In a large mixing bowl, combine the diced eggs and egg whites, celery, and mayonnaise- mustard mixture.
  9. Stir until the mixture is smooth and the ingredients uniformly distributed.
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