EASTER EGG SALAD WITH TARRAGON

Maybe you’re wondering what to do with your leftover Easter eggs? If so, we’ve got you covered!

easter egg salad_-20.jpg

Easter Sunday is only a few short days away with so many painted Easter eggs finding a new home, in the trash! To avoid this, let’s use those eggs for a delicious egg salad! I was so excited to see that tarragon was in my CSA (community supported agriculture) box this week. Tarragon is a unique and uncommon herb that many people have yet to try!

Be sure to read my storage tips on how to properly store these to practice #foodsafety and proper food handling below!

INGREDIENTS:

  • 6 hard boiled eggs

  • ½ english cucumber

  • ¼-½ red onion chopped

  • Lemon juice

  • Zest of one lemon

  • ⅛-¼ cup lemon mayo

  • 1/4 tsp Tarragon or 2-3 sprigs

  • ⅛ tsp black pepper

  • ½ tsp salt

  • 1-2 tbsp Dijon Mustard

  • 2 large scallions


INSTRUCTIONS:

  1. Before you begin to paint your eggs, ensure that the paint you choose to use is non-toxic and from natural sources. I enjoy using juiced veggies such as beets and carrots for this!

  2. Begin by boiling your water and add the eggs once the water has come to a boil with a slotted spoon. Be sure to gently place the eggs into the hot liquid as a cold egg can often crack when the two temperatures collide. Hold it in the water prior to placing it at the base of the pot. Set timer for twelve minutes and let sit for 1-3 more minutes. Rinse under cold water or place eggs into an ice bath.

  3. When you are finished with painting and the kids have no desire to hold onto the eggs anymore, you’ll use these for your Easter Egg Salad. Be sure to rinse them as best as you can and slowly crack and peel the egg under cold running water.

  4. Place the peeled Easter eggs into a bowl and reserve in the fridge until you’re ready for them.

  5. Using your chef’s knife, dice your onion into small pieces as well as your cucumber. Next, remove the leaves from your tarragon plant and chop them into your desired size. Reserve in a bowl.

  6. Using a microplane, zest some of your lemon skin prior to cutting in half. Next, squeeze 1/2 of the lemon juice into a bowl over the onions and let the mixture sit for a few minutes. This helps to “cook” the onions a bit to help with any adverse effects of eating a raw onion!

  7. Next, chop your scallions and place into your bowl, along with all of the remaining ingredients except the eggs.

  8. Finally, chop your eggs into pieces and place into the bowl. You can chop them as big or as small as you would like. Next, combine the mixture and reserve back in the fridge for up to one week from the date the eggs were boiled.

  9. Serve with mixed greens, or simply eat on it’s own or topped with gorgeous microgreens, smoked paprika, or additional tarragon!

easter+egg+salad_-10.jpg
easter+egg+salad_-12.jpg

**You’ll want to label this when putting into your fridge if you do not eat it all at once. It’s important not to eat eggs beyond about a week’s time. This means the time the eggs were boiled, therefore whatever day you made your eggs to paint with the kiddos is the date you will put onto the container!

I certainly hope you enjoy this recipe and have a wonderful Easter Sunday. Please tag me on instagram if you end up making this!

Be well,

Chef Dee


EASTER EGG SALAD.jpg