No ImageTarragon Egg Salad

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  1. Dana Jones

    Absolutely delicious! The prep time was near an hour when you include cooking, cooling and peeling eggs. I subtracted the time I took to look up how to cut fennel


  2. 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).

  3. 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!


  4. 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

  5. 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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