Egg Salad with Tarragon and Chives
SERVES 4 FOR SANDWICHES OR 12 FOR CANAPÉS
Tarragon is my favorite herb, both powerful and gentle, assertive yet delicate. It airs beautifully with eggs. I also love the oniony punch of chives with egg. I make this as a summer lunch, when the herb garden is lush.
3 tablespoons minced red onion
Salt
8 hard-cooked eggs, peeled and coarsely chopped
Freshly ground black pepper
½ cup/120 milliliters Hellmann’s mayonnaise (or, better yet, your own,here)
2 tablespoons chopped fresh tarragon
2 tablespoons minced fresh chives
Put the red onion in a small bowl and sprinkle liberally with salt, then cover with water for 5 to 10 minutes.Put the eggs in a medium bowl. Give them a three- or four-finger dose of salt and a liberal application of freshly ground pepper. Add the mayonnaise. Strain the onion and add it, along with the herbs, and stir with a rubber spatula till all of the ingredients are uniformly combined.
