Egg Salad

Egg Salad
Serves 6
Write a review
  1. ½ cup mayonnaise
  2. ¼ cup whole-grain mustard
  3. 1 tablespoon chopped fresh parsley
  4. 1 tablespoon chopped fresh tarragon
  5. 1 teaspoon kosher salt
  6. 1 teaspoon ground black pepper
  7. 12 hard-cooked eggs, peeled and chopped
  8. 6 slices bacon, cooked and crumbled
  9. ½ cup chopped green onion
  10. Toasted baguette slices
  11. Garnish: fresh tarragon
  1. In a large bowl, stir together mayonnaise and next 5 ingredients. Gently stir in eggs, bacon, and green onion. Serve on baguette slices, and garnish with tarragon, if desired. Cover and refrigerate up to 2 days.
  1. For faster preparation, use 2 (9.3-ounce) bags peeled hard-cooked eggs in place of cooking and peeling the eggs.
Paula Deen Magazine