Tarragon Egg Salad

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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

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

Ingredients

  • 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.

Method

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

  • Nis

    Hi Elise, I’m in Sri Lanka. We don’t get Tarragon here. Nevertheless, this picture looks so appealing and I really really want to try this out. Could you please tell me how Tarragon tastes like. Then probably I can think of a substitute that is available here. Thanks a lot…

    I’m really really enjoying your blog. Thanks a lot for so many inspiring ideas.

    Hi Nis, it tastes like fennel. You could use some ground toasted fennel seeds in the salad, or use some freshly chopped fennel fronds (leaves).

  • Gabby

    Wow…. Delicious! Eating it now! Try to use the best eggs available to you (from a local farmer raising pastured chickens, I’d recommend). The better the eggs the better the egg salad. YUM.

    Thanks for the recipe!

  • Trish-in-MO

    I usually dry most of my tarragon; would that work in this recipe?

    Hi Trish, I haven’t tried it with dried tarragon given that I have so much fresh. But if you do try it with dried (I would use 1/3 as much), please let us know how it turns out. ~Elise

  • elzbieta

    I just made it….it is soooo good!!!!
    My 3 years old love it too…
    Thank you for another great recipe:)

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