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Bowl of egg salad with tarragon on striped towel, served with slices of sourdough bread

Egg Salad with Tarragon & Sun-Dried Tomatoes

5 from 1 vote
This egg salad with tarragon and sun-dried tomatoes is a fresh, flavorful twist on the classic. Made with creamy eggs, bright fresh tarragon, and chewy sun-dried tomatoes, it’s quick to prepare and perfect for sandwiches, lettuce wraps, or a rustic toast.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings : 4 servings

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Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup avocado oil mayonnaise (or substitute Greek yogurt or cottage cheese)
  • 1 tbsp Dijon mustard
  • 1 tbsp grainy mustard
  • 1/2 cup fresh tarragon, finely chopped
  • 1/2 cup sun-dried tomatoes, drained and finely chopped
  • salt, to taste
Start Cooking

Instructions
 

  1. Place the eggs in a saucepan
    Add 12 large eggs to a medium saucepan and cover with cold water by about an inch. Set over medium heat and bring to a rolling boil.
    Uncooked eggs in a saucepan filled with cold water, ready to bring to a boil for egg salad
  2. Turn off the heat and cover
    Once boiling, turn off the heat, cover the pan, and let the eggs sit in the hot water for 10 minutes.
  3. Cool the eggs
    Use a slotted spoon to transfer the eggs into an ice bath. Let them cool completely. This helps stop the cooking and makes peeling easier.
    Tip: The yolks should be just set — creamy and golden in the center, not dry or chalky.
    Hard-boiled eggs cooling in an ice bath to stop cooking and make peeling easier
  4. Peel and chop
    Peel the cooled eggs, then roughly chop them. You want to leave the egg pieces larger than you would in a traditional egg salad. This gives the dish a more rustic, chunky texture.
    Roughly chopped hard-boiled eggs with chives in a bowl, ready for mixing with other salad ingredients
  5. Prep the mix-ins
    Finely chop 1/2 cup fresh tarragon and 1/2 cup sun-dried tomatoes.
  6. Make the dressing
    In a large mixing bowl, combine ⅓ cup avocado oil mayonnaise and 1 tablespoon each of mixed Dijon and grainy mustard. Stir until smooth.
    Whisked mustard and mayo dressing for egg salad, with fresh tarragon and chopped sun-dried tomatoes in prep bowls
  7. Assemble the salad
    Add the chopped tarragon and sun-dried tomatoes to the bowl, then gently fold in the chopped eggs. Season with salt to taste.
  8. Chill and serve
    Cover and refrigerate the egg salad for at least 30 minutes to let the flavors meld. Serve on sourdough, in lettuce cups, or with crackers.
    Bowl of egg salad with tarragon on striped towel, served with slices of sourdough bread

Notes

Estimated Nutrition Facts: 368 calories | 21g protein | 7g carbs | 29g fat