Tarragon Egg Salad Recipe

Ingredients

• 10-12 hard boiled eggs*, peeled and chopped
• 1/3 cup mayonnaise
• 1/4 cup, packed, chopped fresh tarragon leaves
• 2 teaspoons cider vinegar
• 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
• Salt and pepper to taste
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* 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 12 minutes. Drain, run under cold water to stop the cooking and to cool down the eggs.

Directions

Gently mix all ingredients. Salt and pepper to taste.

Serve alone, in salad, toast, bread or a sandwich.