Recipe adapted from "Vegetable Literacy" by Deborah Madison (Ten Speed Press)
- Makes about 2 cups
INGREDIENTS6 eggs 1
small shallot, finely chopped (about ¼ cup)
¼ cup white wine vinegar
1 tablespoon thinly sliced chives
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped tarragon leaves
3 tablespoons reduced-fat mayonnaise
Sea salt and freshly ground black pepper
Chive blossoms, for garnish (optional)
Toasted bread, for serving
- Start to Finish: 50 minutes
DIRECTIONS1. 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. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.
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, parsley, tarragon and mayonnaise and mix until combined. Season to taste with salt and pepper.
4. Drain the shallots and mix them into the egg salad until combined. Pile the egg salad into a serving bowl and garnish with the chive blossoms, if desired. Serve immediately with the toasted bread.