Tarragon Egg Salad

Name: Tarragon Egg Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons cider vinegar; 2 teaspoons Dijon mustard; 10 hard boiled eggs*, peeled and chopped; 118 milliliters chopped fennel (about 1/2 of 1 large bulb); 59 milliliters packed, chopped fresh tarragon leaves; 118 milliliters chopped green onions, including the greens; 79 milliliters mayonnaise; 118 milliliters chopped red bell pepper; 4 servings Salt and pepper to taste

Need a gluten free, dairy free, whole 30, and vegetarian main course? Tarragon Egg Salad could be an excellent recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 309 calories, 15g of protein, and 25g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of mayonnaise, tarragon leaves, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.