Egg Salad with Tarragon Mustard
I love good egg salad but most store bought egg salads are just too boring and bland. This is a favorite recipe of both Frankie and me and I generally serve it with the with the Las Brisas Salad.
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 6 large eggs
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons tarragon mustard (or any other flavored mustard with a taste that you prefer)
- 1 small shallot finely chopped
- 1 tablespoon small capers
- 1 tablespoon fresh tarragon chopped
- Carbohydrate 4.89290293761977 g
- Cholesterol 645.000000008876 mg
- Fat 24.8381758473692 g
- Fiber 0.150594793593415 g
- Protein 19.3316129549583 g
- Saturated Fat 6.16347916681904 g
- Serving Size 1 1 Serving (188g)
- Sodium 513.715384218526 mg
- Sugar 4.74230814402635 g
- Trans Fat 10.8829784046166 g
- Calories 320 calories
Place the eggs in a pot with cold water to cover. Bring to a rapid boil and boil for 2 minutes. Turn the burner off, but keep the pot on the hot burner. Cover pot with a lid and let sit for 11 minutes. Once done, place the eggs in a bowl and immediately fill the bowl with ice and cold water--enough to cover well--and let sit until cooled completely. This cooking method will allow your eggs to peel easily without the shell clinging to the egg. Peel eggs and chop coarsely. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper and mix. Add remaining ingredients, mix. Gently fold in eggs. Makes about 2 1/2 cups.
