Egg Salad with Tarragon, Parsley & Chives
june 1, 2014
Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.
The recipe is on p. 100 of Deborah Madison's Vegetable Literacy. You can learn more in Serious Eats' well researched and tested article on boiling eggs.
Try it and let me know what you think, here, in the comments section lower down on this page.