Tarragon Egg Salad

Chilled egg salad with fresh tarragon, fennel, red bell pepper, and green onions.

You know the cool thing about tarragon?

You only have to plant it once. (Assuming you don’t pull it up thinking it’s a weed when it surprises you by coming up the second year. Yes, that would be me.)

I planted a young tarragon plant in a corner of our garden several years ago, and although it dies back every winter, each spring it reemerges even more robust than the year before.

Tarragon is a lovely herb to pair with chicken or fish, and is terrific in omelettes. It also tastes great with hard boiled eggs, either deviled or in an egg salad such as this one.

My nephew Austin took one bite of this the other day and wide-eyed exclaimed “Wow, what is in this?!” as he gobbled it up.

The tarragon, along with similarly flavored fennel, adds an unexpected punch to an otherwise rather basic egg salad.

* 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 10-12 minutes. Drain, run under cold water to stop the cooking and to cool down the eggs.

10 to 12 hard-boiled eggs*, peeled and chopped
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 cup fennel, chopped (about 1/2 of 1 large bulb)
1/2 cup red bell pepper, chopped
1/2 cup green onions, chopped, including the greens
1/4 cup packed fresh tarragon leaves, chopped
2 teaspoons cider vinegar
Salt and pepper, to taste

Gently combine all of the ingredients. Add salt and pepper to taste.

Serve alone, over lettuce, on toast, or on bread for a sandwich.

Nutrition Facts (per serving)
223	Calories
18g	Fat
3g	Carbs
11g	Protein

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	223
% Daily Value*
18g	23%
Saturated Fat 4g	21%
316mg	105%
280mg	12%
3g	1%
Dietary Fiber 1g	3%
Total Sugars 2g
11g
Vitamin C 24mg	122%
Calcium 61mg	5%
Iron 2mg	9%
Potassium 193mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

This is another interesting ingredient.