Tarragon egg salad
Discover a flavorful twist on a classic salad recipe with the delicate hints of tarragon complementing the rich creaminess of eggs. Perfect for a light, satisfying meal.
Ingredients:
- 2 Eggs
- 1 tablespoon Mayonnaise or Homemade Aioli
- 1 tablespoon Fresh Tarragon - chopped
- Salt & Pepper
- 2 Slices Good Bread
- 1 Handful Baby Arugula
Instructions:
- Place the eggs in a small saucepan and pour enough water to cover them. Heat over medium heat until boiling, then lower the heat and set a timer for 9 minutes.
- Once the timer goes off, take the saucepan off the heat and drain the hot water. Run cold water over the eggs and transfer them to the refrigerator to cool down. After they have cooled, peel the eggs under running water.
- Personally, I prefer using an egg slicer to slice the eggs for a uniform look, but feel free to slice them however you prefer. Mix in the aioli or mayo, herbs, salt, and pepper, and give it a good mix.
- To serve, layer the egg mixture on top of good quality bread with some baby arugula on the side.
Summary:
- Calories: 389 kcal
- Fat: 22 g
- Protein: 18 g
- Carbs: 29 g
- Potassium: 279 mg
- Magnesium: 43 mg