“From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Foolproof Hard-Boiled Eggs to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
  2. 2. Fold in the eggs.
  3. 3. Chill until serving.

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