Elevate Your Egg Salad Game
A Fresh Twist on a Classic
Egg salad, a staple in many households, can often be, well, a bit dull. But fear not! We’re about to take this humble dish to new heights with the addition of two game-changing ingredients: tarragon and salmon roe.
The Flavor Boosters
Tarragon, with its subtle anise flavor, adds a freshness that complements the richness of the eggs perfectly. Meanwhile, salmon roe brings a burst of sweet-salty flavor and a delightful textural contrast, all while adding a pop of vibrant red-orange color to the dish. And the best part? It’s far more affordable than traditional caviar!
The Recipe
Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 30 minutes
Active Time: 15 minutes
Ingredients:
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped tarragon, plus leaves for garnish
- 2 teaspoons white wine vinegar or apple cider vinegar
- Salt and freshly ground black pepper to taste
- 4 ounces salmon roe
Instructions:
- Start with Perfectly Cooked Eggs
Bring a large pot of water to a boil, then carefully lower in the eggs with a spoon. Cook for 10 minutes, then transfer them to an ice water bath for at least 5 minutes. - Prepare the Egg Salad
Peel the eggs, then roughly chop them. Stir in the mayonnaise, tarragon, vinegar, salt, and pepper. Taste and adjust the seasoning as needed. - Add the Salmon Roe
Place the egg salad in a shallow bowl and spread the salmon roe on top, covering as much of the surface as possible. Garnish with an extra tarragon leaf or two. - Serve and Enjoy!
Serve with crackers or bread for a delightful snack or light lunch.
Beyond Egg Salad
If you’re looking for more ways to incorporate eggs into your meals, try adding them to your favorite salads, like our Brussels Sprouts Caesar Salad or Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe. The possibilities are endless!
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