Chilled egg salad with fresh tarragon, fennel, red bell pepper, and green onions.
You know the cool thing about tarragon?
You only have to plant it once.
Elise Bauer
Yes, that would be me.)
Tarragon is a lovely herb to pair withchickenorfish, and is terrific in omelettes.
It also tastes great with hard boiled eggs, eitherdeviledor in an egg salad such as this one.
as he gobbled it up.
Thetarragon, along with similarly flavored fennel, adds an unexpected punch to an otherwise rather basic egg salad.
Bring to a boil.
Turn off the heat.
Cover and let sit for 10 to 12 minutes.
Drain, run under cold water to stop the cooking and to cool down the eggs.
Add salt and pepper to taste.
Serve alone, over lettuce, on toast, or on bread for a sandwich.
