Tarragon Egg Salad

• Makes about 2 cups ttStart to Finish: 50 minutes
• INGREDIENTS ttDIRECTIONS
• 6 eggs
• 1 small shallot, finely chopped (about 1/4 cup)
• 1/4 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

1. 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. 2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.
3. 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,

finish, ingredients ttdirections, eggs, shallot, white wine vinegar, chives, flatleaf parsley, tarragon leaves, mayonnaise, salt, chive blossoms, bread

Taken from www.epicurious.com/recipes/member/views/tarragon-egg-salad-52123601 (may not work)