Usuba
Egg Salad with Fennel and Tarragon
A light and aromatic salad with boiled eggs, fresh vegetables, and tangy dressing. Tarragon and Dijon mustard give the dish an exquisite taste. Perfect for both everyday lunch and festive occasions.
- Total
- 15 min
- Standard serving
- 344.8 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the eggs until hard-boiled. Drain the water and rinse under cold water. Peel the eggs and cut them into small cubes.
Cut fennel and red pepper into small cubes.
- 2
Step 2
In a bowl, mix mayonnaise, apple vinegar, and Dijon mustard.
Add sliced eggs, fennel, red bell pepper, green onions, and tarragon.
Salt and pepper to taste. Mix well.
- 3
Step 3
Serve the salad on lettuce leaves or on toasted croutons.
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