Tarragon Egg Salad

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

  • 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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  • 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


  • 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!


  • 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).

  • 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:)

  • Tess

    Tarragon rocks! I have it in my little greenhouse and I’m on my second season with one plant. It doesn’t do the bolting thing or flowering so it’s really a trouble free herb.

    Used it in tuna cheesies last night and it made comfort sandwiches a bit elegant.. this recipe looks awesome and can’t wait to try it. Might use dill instead of fennel.

    I think the dill would compete with the tarragon. Completely different flavors. Fennel is similarly flavored to tarragon, and just enhances it in this salad. ~Elise

  • Sandy Schopbach

    Made this just today at a friend’s house in the Thumb of Michigan. Everyone liked it, including me, and I’m usually not a big egg salad fan.
    I had to use dried tarragon, because it’s a tiny town and the grocery store isn’t terribly culinary, but it worked very well. And I left out the fennel because of some of the dietary restrictions of the guests. But aside from that, it was a big hit. Fast and easy to make. Thanks.

  • Beth

    I made this last night with eggs from my backyard chickens. Delish!!

  • James Mellichamp

    Fresh tarragon is terrific in chicken salad also. I didn’t realize it was hardy enough to withstand cold weather – I can’t wait to plant some now.

  • NuJoi

    I used tarragon with Brussels sprouts. I’ve never tried it on eggs. Thanks for the inspiration.

  • Lori

    For those of you who live in the Southern part of the country like I do (Central Texas), you won’t find Tarragon at the Farmer’s Market. It’s too hot in the summer to do well here. I suggest substituting Mexican Mint Marigold. It has a similar flavor and I’m sure will taste yummy in this recipe. I’m going to try it for a light dinner tonight!

  • 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?

  • 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.

  • Lorri

    Tarragon also adds a wonderful flavor to glazed carrots!!

  • Janet

    Tarragon is GREAT in shrimp salad, too!

  • 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