Tarragon Egg Salad
Egg salad sandwiches are great. Creamy yellow and white hard-boiled eggs on a piece of hearty toasted bread. Simple, easy and tasty. For me, this is real comfort food. Unfortunately, Berlin cafe’s and sandwich joints rarely have the good stuff. Here, egg sandwiches usually consist of half a white bun with butter and some sliced eggs sitting on top! With no mayo in sight. You can buy some pre-made creamy egg salad stuff at supermarkets, but it is brutally processed and more of a runny sauce than a spread. Really quite disappointing. So I have felt the need to make my own version of a proper egg salad on a regular basis.
This egg salad is distinctly mustardy, with some fresh herbs and celery. I originally made it with chives, but I think tarragon makes a more interesting combination with the mustard. But be sure to use fresh tarragon, dried defeats the purpose.
6 eggs – hard cooked
2 heaping teaspoons mayonnaise, Hellmann’s or homemade
2-3 heaping teaspoons Dijon mustard
2 teaspoons chopped fresh tarragon (or fresh chives if you don’t have the tarragon)
1 sticks celery finely chopped
1/4 red onion or 1 shallot (optional)
a squeeze of lemon juice to taste
Crumble or chop the hard cooked eggs into a mixing bowl. Add the mayonnaise and part of the mustard. You want the mix to be quite mustardy without overwhelming the eggs. So the best idea is to do it to taste. I usually add more mustard than Mayo, but its your call how mustardy you want it. Add the celery and tarragon. Season with salt and the lemon juice. Let it sit for at least 30 minutes for the tastes to mix together. Serve on toasted bread or crackers.
Note: If you want this to be a salad on its own, I suggest you mix in some chopped red peppers, more celery, radishes or if you like, fennel. Serve on a bed of lettuce.