Now that health studies say that eggs are good for you, go all out and spike your egg salad with spicy mustard and tarragon!
Servings: Makes 2 1/2 cups
Ingredients 6 large eggs1/3 cup mayonnaise2 teaspoons tarragon or Dijon mustard1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 small shallot , finely chopped1 stalk celery , finely chopped1 tablespoon capers1 tablespoon chopped fresh tarragon1 tablespoon chopped fresh cilantro
Bring a medium saucepan three-quarters filled with water to a boil. Add eggs and cook 9 minutes (center of yolk will be slightly creamy). Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
168 calories, 15.5 grams fat, 3.0 grams saturated fat, 220 mg of cholesterol, 262 mg sodium, 1.7 grams carbohydrate, 0.1 grams fiber, 6.7 grams protein