Fresh herbs go wonderfully with eggs. Here’s an egg salad that looks and tastes delicious using fresh parsley and tarragon. Serve it on whole grain bread instead white bread for a delightfully tasty sandwich.
Ingredients:
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 tablespoon freshly minced flat leaf parsley
- 1 tablespoon freshly minced french tarragon leaves
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- freshly ground pepper to taste
Preparation
Place eggs in medium sauce pan and cover with cold water. Bring water to a boil, turn off heat, cover and let cook for 12 minutes. Immediately cool eggs in cold or ice water to stop the cooking. Let sit a few minutes, then peel and chop eggs.
In a medium bowl mix together the tarragon, parsley, mustard, mayonaise, celery seed, salt and pepper. Stir in the eggs.
Recipe makes 4 sandwiches.
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