Tarragon Egg Salad

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.

Tarragon Egg Salad Recipe

  • Prep time: 15 minutes
  • Yield: Serves 4-6


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

* 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.


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

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

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Showing 4 of 15 Comments

  • Rebecca

    This sounds wonderful! I can’t wait to try it. I’ve never used fennel or tarragon. You don’t mention the green part of the fennel, so I guess we just throw that part away? Also – several of my family do not care for bell pepper, so I always substitute something for color. Would you think tomato or radish would be an acceptable substitute or have you a better suggestion?

    I would sub celery for the red bell pepper, for the crunch. ~Elise

  • Janet

    Tarragon is GREAT in shrimp salad, too!

  • Lorri

    Tarragon also adds a wonderful flavor to glazed carrots!!

  • m

    Tarragon is a fantastic herb. Unfortunately, my husband accidentally pulled ours this spring. I didn’t replant this year, but I probably will next year. Since it grows so much in a short amount of time, it’s perfect for garnishing plates or using along with fresh flowers on the table, too.

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