Tarragon, Scallion & Crème Fraîche Egg Salad
Recipe type: Lunch, Breakfast, Brunch, Appetizer, Hors d'Oeuvres
Cuisine: Spring
Serves: 4
This egg salad is delicious piled on a thick slice of toasted whole grain bread as shown here or spread thinner on a canapé and topped with radish slices and sea salt.
  • 6 Eggs
  • 3 Tbsp. Crème Fraîche
  • 2 tsp. Dijon Mustard
  • 2 Tsp. Lemon Juice
  • 4 Scallions, thinly sliced
  • 2 Tbsp. chopped Tarragon
  • Flaky Sea Salt
  1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath and allow to cool for a few minutes.
  2. Peel the hard-boiled eggs and shred the eggs into a medium bowl, using the largest wholes on a grater. Add the remaining ingredients, along with about ¼ tsp. kosher salt and a few twists of black pepper. Gently toss to combine. Taste and adjust seasoning, as needed. Serve on toasted bread and finish with a few flakes of sea salt.
Recipe by strawberryplum at http://www.strawberryplum.com/tarragon-scallion-creme-fraiche-egg-salad/