An egg salad for grown-ups. Serves 3-4.
1 Tbsp fresh tarragon
1-1/2 tsp capers
1/2 celery stalk
3 Tbsp mayonnaise
Salt and pepper to taste
In a large pot, gently place raw eggs. Cover by 1 inch with cold water. Put pot over a high flame and bring to a boil. After the water comes to a boil, continue cooking for 1 minute, then remove the pan from heat and put a lid on it. Let the eggs sit, covered and off the heat, for 10 minutes. Drain and rinse under cold water to stop the cooking process.
Meanwhile, chop the tarragon, scallion, capers and celery.
When eggs are cool, peel them. Cut into quarters and combine them in a bowl with the chopped seasonings, or chop all together on a cutting board.
Mix with mayonnaise and use a fork to mash the eggs into smaller pieces. Season to taste with salt and pepper.