Deb­o­rah Madi­son's Egg Salad

Albuquerque Journal - Parade - - Community Table -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.