Egg Salad with Tarragon and Shallots

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With Easter weekend fast approaching, I thought it a perfect time to share my instructions for perfect hard-boiled eggs.  You can have beautifully dyed eggs that actually taste as good as they look.

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Egg dying isn’t really a thing here in the UK, probably because most eggs are peach and not white, as evidenced in the pictures.  I’ve also noticed differences in the Easter candy.  UK seems mainly about big chocolate “statement” pieces – big bunnies, Darth Vader, large elegantly decorated chocolate eggs stuffed with smaller chocolate eggs.

So back to the eggs….this method is completely foolproof and very easy.  Perfectly cooked yolks every time.

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Now that you’ve dyed a dozen or so eggs, they’ve been hidden and hopefully all found (don’t want those lingering in a corner), what to do with them??  Make a batch of the most delicious egg salad ever!  Before this recipe, as a big fan of egg salad, I made it quite often but it consisted of eggs, mayo, salt and pepper.  But then I started making this fancier recipe many years back and it’s amazing how the addition of tarragon, shallots and white wine vinegar transformed it.  It’s now something I regularly crave.

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When all the Easter festivities have winded down, put those lovely dyed eggs to use and make a batch of Egg Salad with Tarragon and Shallots.  Happy Easter!!

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1 year ago: Slow-Roasted Chicken in Sweet-Soy Braising Sauce

Egg Salad with Tarragon and Shallot (makes 6 sandwiches)

Note:  If using dried tarragon, crush the dried herbs between your fingers before adding to the egg salad in order to release more of the flavor.  If you’re looking for some other uses for that package of tarragon, try Butternut Squash Soup with Tarragon

8 large eggs

1/2 cup (120 grams) mayonnaise

3 tablespoons finely chopped shallots

2 tablespoons finely hopped fresh tarragon or 2 teaspoons dried tarragon

2 teaspoons white wine vinegar

Salt and pepper


To hard-boil the eggs:  Combine eggs and cold water to cover the eggs by 1 1/2 inches (4 cm) in a 2-quart heavy saucepan and bring to a rolling boil, partially covered.  Reduce heat to low, cover pan completely, and cook eggs for 30 seconds.  Remove pan from heat and let eggs stand in hot water, covered, for 15 minutes.  Drain the water from the pan and fill pan with cold water and ice cubes.  Let sit for 5 minutes to stop the cooking.  Once cool enough to handle, peel eggs and chop.

Stir together eggs and remaining ingredients in a medium bowl with a fork.  Served on toasted bread, my preference is rye, but use what you prefer (or have on hand).

Adapted from Gourmet

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