Tarragon Egg Salad

I love tarragon. I had it in a Blue Apron recipe one time and fell in love. I had a bunch of eggs to use from my egg CSA through Ley Creek Farm, so I figured I would meal prep a batch of fancy egg salad for my lunches. Instead of having it on a sandwich or wrap (which you totally could do), I had mine just over plain arugula, with some multigrain crackers for dipping. Egg salad is awesome and versatile - you can really do a lot with it!

Tarragon Egg Salad.png

Hard Boiling Time: 20 minutes
Prep Time: 10 minutes
 Total Time: 30 minutes


10 hard-boiled eggs, peeled
5 tablespoons of avocado oil mayo
2 tablespoons Dijon mustard
2 tablespoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper


  1. Prepare your hard boiled eggs. Use local, farm fresh eggs if you can! I get mine biweekly from Ley Creek Farm. I used to go through the whole process of actually boiling my eggs, but I’ve recently found the Dash Egg Cooker and I’m obsessed! It takes no effort at all to get a dozen hard boiled eggs ready.

  2. After your eggs cook & cool (you can put them in a bowl of cold water to speed up the process), dice them up as large or fine as you like. Place your egg pieces in a medium bowl.

  3. Add the mayo, mustard, tarragon, salt, & pepper and stir until combined. Then enjoy!

  4. To store: place in a covered container and refrigerate until cold. This egg salad can be made a day in advance and refrigerated until needed. I meal prepped five bowls of arugula and just scooped out 3/4 cup of the egg salad each morning to take to work, along with multigrain crackers.

Makes approx. 5 servings (3/4 cup of egg salad per serving)

Portion Fix Containers: 1 red & 1 tsp. for the egg salad