Tarragon Egg Salad

SaladSandwichQuick and EasyEgg

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

Photography Credit: Elise Bauer

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 / Reviews

  • 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.

  • mantha

    Tarragon is my first choice for any kind of egg dish and almost any fish. Even plain scrambled eggs in the morning — some thin-sliced scallion tops and fresh or dried tarragon, a little pepper, breakfast of champions! This combination with the red bell pepper, and the bit of mustard in the dressing, is beautiful.

    Tarragon, red bell pepper, scallion is a winner in a simple tuna or salmon salad too. Either the egg or tuna with the same dressing is the best hot-weather meal in the world.

    I’m not a wine expert, but a chilled white wine would be lovely with this. Any suggestions about a variety that goes well with the tarragon and fennel flavors?

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