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  • Serves 4 (2.4 lb)
Tarragon Egg Salad

Ingredients

  • 10-12 hard boiled eggs*, peeled and chopped 10-12 hard boiled eggs*, peeled and chopped
  • 1/4 cup, packed, chopped fresh tarragon leaves 1/4 cup, packed, chopped fresh tarragon leaves
  • 1/2 cup chopped fennel (about 1/2 of one large bulb) 1/2 cup chopped fennel (about 1/2 of one large bulb)
  • 1/2 cup chopped red bell pepper 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions, including the greens 1/2 cup chopped green onions, including the greens
  • 1/3 cup mayonnaise 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar 2 teaspoons cider vinegar
  • Salt and pepper to taste Salt and pepper to taste

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 30.7g 39%
  • Saturated fat 7.1g 36%
  • Protein 22.1g 44%
  • Salt 837.8mg 36%
  • Total carbs 15.4g 6%
  • Fiber, total dietary 3.5g 12%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on simplyrecipes.com
Tarragon Egg Salad on simplyrecipes.com
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