TARRAGON EGG SALAD
From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Recipe#64854 to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
- 2. Fold in the eggs.
- 3. Chill until serving.
Nutrition Facts : Calories 326.6, Fat 23.8, SaturatedFat 7.2, Cholesterol 645.1, Sodium 2045.1, Carbohydrate 7.5, Fiber 0.4, Sugar 2.8, Protein 20
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