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Adapted from the Gourmet Cookbook
Serves 6
10 minutes preparation time
20 minutes cooking time
1 dozen eggs
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried, or more to taste
3 tablespoons finely chopped shallot
1/3 cup mayonnaise
3 teaspoons white wine or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bread for serving
Microgreens or other garnish for serving
If you need to cook the eggs, place them in a suacepan and cover generously with water. Bring the water to a boil, and let it boil for 1 minute. Turn off the heat and let the eggs sit for 15 minutes. Drain the water and run cold water over the eggs for a few minutes until they cool.
Peel the eggs and dice them into small pieces. Add the remaining ingredients, taste to see if you need more seasoning or tarragon, and serve. Enjoy!