TARRAGON EGG SALAD

TARRAGON EGG SALAD image

Categories Salad Egg

Number Of Ingredients 12

Makes about 2 cups Start to Finish: 50 minutes
INGREDIENTS DIRECTIONS
6 eggs
1 small shallot, finely chopped (about ¼ cup)
¼ cup white wine vinegar
1 tablespoon thinly sliced chives
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped tarragon leaves
3 tablespoons reduced-fat mayonnaise
Sea salt and freshly ground black pepper
Chive blossoms, for garnish (optional)
Toasted bread, for serving

Steps:

1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process. 2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature. 3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives,