Tarragon Egg Salad

From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Foolproof Hard-Boiled Eggs to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons mayonnaise
• 2  tablespoons sour cream
• 1  tablespoon tarragon leaf, freshly minced
• 1  tablespoon flat leaf parsley, freshly minced
• 2  teaspoons dijon-style mustard
• 2  teaspoons lemon juice, fresh
• 1 1⁄2 teaspoons celery seeds
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper, freshly ground
• 6  hard-cooked eggs, peeled (chopped or sieved)

Directions

1. 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
2. 2. Fold in the eggs.
3. 3. Chill until serving.