Egg Salad With Tarragon Mustard
By: Jo Ann
Published: Thursday, May 27, 2010 - 5:25pm

Ingredients




Ingredients:

6 large eggs
 cup mayonnaise
2 teaspoons tarragon (or Dijon) mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 tablespoon capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh cilantro

Preparation

1 Bring a medium saucepan filled three quarters with water to a boil. Add eggs and cook 9 minutes (center of yolk will be slightly creamy). Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop. 2 Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.