(C) The Part Time Chef
There's something about tarragon and eggs...from traditional hollandaise to a fresh spin on an old deli favorite, it's a winning combination.
Egg salad is a simple, inexpensive, and nutritious recipe to add to your rotating repertoire of satisfying, quick weeknight dinners.
While there are endless variations, this one takes the traditional version and punches up the flavor with fresh herbs and tangy mustard.
Tarragon-Dijon Egg Salad Sandwiches
1/2 recipe homemade mayonnaise (3/4 c.)
1 heaping T. fresh tarragon
2 heaping tsp. dijon mustard
1 small shallot, cut into quarters, then sliced on the bias
8 organic eggs
3/4 c. celery, finely diced
whole-grain bread or crackers
fresh baby spinach
freshly cracked black pepper
Prepare mayonnaise in food processor as directed. Once plain mayo is prepared, add tarragon, mustard, shallot, and a pinch each of pepper and salt to the food processor. Blend until nicely incorporated and chill while you prepare the eggs.
Place eggs in a pan, cover with water by about an inch, and bring to a boil. Let cook a few seconds, cover tighly, then turn off the heat. Let eggs sit in hot water for 15 minutes. Drain, rinsing with cold water until eggs are cool to the touch.
Peel eggs, then dice into desired consistency, or about 1/4 inch cubes. Place in a medium sized bowl with celery. Mix in mayonnaise, starting with half and adding to taste. Adjust with salt and pepper as needed.
Serve egg salad on toasted bread with spinach or on crackers.
For more info: contact Keri, the Part Time Chef, at firstname.lastname@example.org.