|Tarragon egg salad sandwich. © Ryan Schierling|
My recipe is simple but does all of my favorite things in a egg salad. First, it has the fresh crunch of diced celery, which also happens to add a gentle brightness along with the crisp texture. Second, it has real mayonnaise. Third, it has an egg's best friend... tarragon white wine vinegar. That is pretty much all – except for maybe a pinch of salt – that is required to make a generous dice of perfectly-hardboiled eggs sing. Because we have some very nice Mexican Mint Marigold (a southern substitute for the classic French Tarrragon) in the herb garden, I added some, minced, to enhance the tarragon flavor.