Royal Tarragon Salad





  • 3 Eggs (hard boiled + mashed)
  • 1⁄2 Medium Avocados (mashed)
  • 2 Tablespoons Avocado Mayonnaise
  • 1⁄2 Teaspoon Dijon Mustard
  • 1⁄4 Teaspoon Tarragon (fresh + minced)
  • 1 Small Splash Lemon Juice
  • Salt and Pepper (to taste)

Preparation and Cooking:

Cover eggs in water in a saucepan, bringing to a gentle boil. Turn the heat off, cover and let sit (between 10-15 minutes). Place eggs into a colander and run the eggs under cold water and peel. Mash eggs, along with avocado sprinkle with salt and pepper. In a medium bowl, mix mayonnaise, mashed avocado, mustard, lemon juice and tarragon. Chill and serve.

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