Tarragon Egg Salad

1. 1

   Place the eggs in a small saucepan and add water to just barely cover the eggs. Bring to a boil over a medium flame, then reduce to a simmer and set a timer for 9 minutes.

2. 2

   Remove from the heat and immediately pour off the water and begin to run cold water over the eggs, then place them in the fridge to cool. When the eggs have cooled peel them under running water.

3. 3

   I like to slice the eggs with an egg slicer because I like the way that looks but you can slice them any way you like. Add the aioli or mayo, herbs, salt and pepper and give it a good toss.

4. 4

   Serve on good bread with some baby arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.