Posh Egg Salad

• 6 large eggs
• 13 cup mayonnaise
• 1 shallot, finely chopped
• 1 12 tablespoons fresh tarragon, finely chopped
• 2 teaspoons white wine vinegar (or, for extra credit, tarragon vinegar!)
• sea salt
• fresh ground black pepper

1. Hard-boil the eggs and let them cool completely; you can speed the process by putting them in a bowl of ice and water.
2. Peel the eggs and chop finely.
3. (I kept the yolks in but I suppose you could take them out and have all-white egg salad.)
4. Stir together eggs and remaining salad ingredients in a bowl.
5. Serve on soft spongy bread.

eggs, mayonnaise, shallot, fresh tarragon, white wine vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/posh-egg-salad-454618 (may not work)