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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Foolproof Hard-Boiled Eggs to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time. Ingredients:
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1 tablespoon tarragon leaf, freshly minced |
1 tablespoon flat leaf parsley, freshly minced |
2 teaspoons dijon-style mustard |
2 teaspoons lemon juice, fresh |
1 1/2 teaspoons celery seeds |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper, freshly ground |
6 hard-cooked eggs, peeled (chopped or sieved) |
Directions:
1. 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
2. 2. Fold in the eggs.
3. 3. Chill until serving.
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