Deborah Madison's Egg Salad
Combine 1 finely minced small shallot and 1 tsp red or white wine vinegar in a small bowl; let stand while prepping remaining ingredients. Peel and chop 6 large hard-boiled eggs. Combine in a medium bowl with 1 Tbsp minced fresh tarragon, 1 Tbsp finely minced chives, 1 Tbsp minced flat-leaf parsley, 3 Tbsp mayonnaise or mayo substitute and sea salt and black pepper to taste. Stir in shallot. Serve garnished with extra chopped chives. Makes 2 cups.