Tarragon Egg Salad

1. 1

   1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process.

2. 2

   2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.

3. 3

   3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives,

No additional tips available.