You know those dishes that you love, but you’ll only eat if they’re homemade?  For me that’s any sort of salad made with mayo (chicken salad, tuna salad, potato salad, etc.).  I usually like a lot more fixin’s and a lot less mayo than what receipes typically call for.  Not to mention I most often wind up throwing in some dijon mustard or vinegar – I love the added tang.
I decided to make egg salad this week (to top some beautiful tomatoes I got at the farmers market last weekend!) just the way I like it and chocked full of tarragon.

What you’ll need:
10 eggs, hard boiled
1/2 cup mayo
2 T red wine vinegar
1 T prepared horseradish
1/2 red onion, finely diced
2 T finely chopped tarragon
S&P

Hard boil the eggs (a good trick – don’t use fresh eggs – they are harder to peel!) – put eggs in a large pot and just cover with water.  Let the water come to a boil, cover, remove from the heat and let stand for 10 minutes.  Let the eggs cool and peel.

Chop the cooled hard boiled eggs and place in a large bowl along with all other ingredients.  Mix well and add plenty of salt and pepper.  Be sure to taste as you season!

Layer the salad on bread or in a bowl over lettuce and tomato – a perfect, pack-able lunch!