Egg Salad with Tarragon & Sun-Dried Tomatoes

In this post:

Why You’ll Love This Tarragon Egg Salad
Ingredients You’ll Need
How to Make Egg Salad with Tarragon
Serving Suggestions
Storage Tips
Tips & Variations
What Makes Tarragon So Special?
FAQ
The Recipe

Looking for an updated take on a classic egg salad? This egg salad with tarragon and sun-dried tomato is herbaceous, bold, and full of rustic charm.

This egg salad with tarragon is creamy, herbaceous, and full of flavor with a satisfying chew from the sun-dried tomatoes.

It’s light but satisfying, quick to make, and versatile enough for everything from an elevated picnic to a quick weekday lunch.

The addition of fresh tarragon adds a subtle complexity that makes the whole dish feel a bit more special than a traditional egg salad. But it’s still unfussy and familiar — but with just enough of a twist to keep it interesting.

Serve it on a crusty piece of sourdough, scooped up with crackers, or spooned into lettuce cups.

Open-faced tarragon egg salad on sourdough toast, topped with sun-dried tomatoes and fresh herbs

Why You’ll Love This Tarragon Egg Salad

This tarragon egg salad is everything you want from a simple lunch. It’s flavorful, satisfying, and nutritionally balanced. The addition of fresh tarragon brings a bright, aromatic twist that sets it apart from the classic variation.

It’s a fresh twist on a classic. Tarragon adds a subtle, anise-like flavor that makes this dish instantly more special.
Creamy, herby, and flavorful. The combination of fresh herbs, sun-dried tomatoes, and two types of mustards is balanced and bright while still being rich and creamy.
Quick and easy to prep. It comes together in just 20 minutes and keeps well in the fridge for up to 3 days.
Versatile enough for meal prep or hosting. Healthy enough to eat for lunch all week long and delicious enough to serve to guests.
Customizable. With so many different variations, you can easily adjust this recipe to suit your dietary needs.

Egg salad ingredients in a bowl: chopped eggs, sun-dried tomatoes, fresh tarragon, mayonnaise, Dijon, and grainy mustard

Ingredients You’ll Need

This egg salad with tarragon recipe has a simple yet bold ingredient list with many pantry staples.

Hard-boiled eggs – Just barely hard-boiled, peeled, and roughly chopped. Let them cool fully before mixing to maintain the best texture.
Fresh tarragon – Adds a delicate, slightly anise-like flavor that makes this salad feel herbaceous and French-inspired. Fresh tarragon is usually available in spring and summer. If it’s out of season, substitute with dried tarragon or use chopped chives.
Sun-dried tomatoes – Bring a sweet, chewy richness that balances the creaminess of the eggs and adds a little depth and umami. Use oil-packed for the best texture, and drain well before chopping.
Avocado oil mayonnaise – Creamy and neutral, this creates the base for your salad. Feel free to swap in full-fat Greek yogurt or cottage cheese for a lighter, protein-rich variation.
Dijon and grainy mustard – A blend of sharp Dijon and slightly sweet grainy mustard adds tang, texture, and a flavor lift that keeps the salad from feeling flat.

How to Make Egg Salad with Tarragon

Place the eggs in a medium saucepan – Arrange the eggs in a single layer and cover them with cold water by about an inch. Set the pan over medium heat and bring to a rolling boil.
Turn off the heat and cover – As soon as the water reaches a boil, remove the saucepan from the heat, cover with a lid, and let the eggs sit for 10 to 11 minutes to cook gently in the hot water. You want the egg yolks to be just set (creamy, not dry) or the best texture.
Cool the eggs quickly – Use a slotted spoon to transfer the eggs to an ice bath. Let them sit for a few minutes to cool completely, which makes peeling easier and helps preserve that soft, tender texture.
Peel and chop the eggs – Once cool, peel the eggs and give them a rough, rustic chop. Slice each egg into quarters lengthwise, then cut each quarter in half to make chunky eighths. This keeps the yolks more intact and gives the salad a heartier, more textured feel. If you don’t have an egg slicer, you can also press the cool eggs through a cooling rack.
Prepare the salad ingredients – While the eggs cool, finely chop the fresh tarragon and sun-dried tomatoes. If your tomatoes are oil-packed, drain them well. These fresh herbs are what give the salad its signature flavor.
Mix the dressing – In a large bowl, stir together the mayonnaise and mustard until smooth. Fold in the chopped tarragon and sun-dried tomatoes until evenly combined.
Combine and season – Add the chopped eggs to the bowl and gently fold to coat them in the dressing. Season with salt to taste.
Chill and serve – For the best flavor, cover and chill your tarragon egg salad for at least 30 minutes before serving. It’s perfect on toast, in a croissant, or spooned into lettuce cups for a light lunch.

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Serving Suggestions

This egg salad with tarragon is simple, flavorful, and easy to serve in a variety of ways:

Open-faced on crusty sourdough – A thick slice of toasted sourdough makes the perfect base. Top with arugula or microgreens for extra freshness.
Tucked into lettuce cups – Light and refreshing. Try butter lettuce or romaine for the best texture and shape.
Spoon onto crackers – A quick snack or elegant appetizer that’s perfect for gatherings or easy lunches.

Creamy tarragon egg salad in a white ramekin with visible sun-dried tomatoes and fresh tarragon

Storage Tips

This tarragon egg salad keeps well in the fridge for up to 3 days. Store it in an airtight container and give it a gentle stir before serving to refresh the texture.

Because it contains fresh herbs and chopped eggs, it’s best enjoyed within the first day or two for the brightest flavor. If packing it for lunch, keep it chilled until ready to eat.

Tips & Variations

Swap the mayo – Use full-fat Greek yogurt or cottage cheese for a lighter, higher-protein version.
No tarragon? – Try dried tarragon or chopped chives for a milder, more accessible flavor.
Add some crunch – Stir in finely chopped celery, fennel, or shallots for added texture.
Use what you have – This recipe is super forgiving. Leftover herbs, pickled onions, or briny capers can all work beautifully, so don’t be afraid to experiment.

What Makes Tarragon So Special?

Tarragon is a lesser-known herb with a tender stem and a subtle anise or licorice-like flavor that brings a touch of French elegance to savory dishes. It’s bright but not overpowering, and pairs especially well with creamy textures like eggs and mayonnaise.

Used fresh, it adds complexity and aroma that dried herbs just can’t match. In this egg salad, it’s what transforms the familiar into something a little more special.

FAQ

What does tarragon taste like in egg salad?

Tarragon has a delicate, slightly licorice-like flavor that adds depth and freshness to egg salad. It balances the richness of the egg yolks and mayo with a subtle herbal lift, making your tarragon egg salad feel both classic and elevated.

Can I use dried tarragon instead of fresh?

Totally! If fresh tarragon isn’t available, you can use dried. Just use about 1 teaspoon dried tarragon in place of 1 tablespoon fresh, and add it directly into the dressing so it has time to soften. Fresh is preferred for brightness and aroma, but dried will still work in a pinch. You can also sub in chopped chives.

How long does tarragon egg salad last in the fridge?

Tarragon egg salad will keep in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, stir before serving and enjoy within the first two days while the fresh herbs are still vibrant.