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Egg Salad with Tarragon, Parsley and Chives
Egg Salad with Tarragon, Parsley and Chives Photo courtesy of Christopher Hirsheimer and Melissa Hamilton

At first glance, Deborah Madison’s new cookbook, Vegetable Literacymight look like another encyclopedic ode to vegetables. In truth, the groundbreaking title offers home cooks an entirely new way to look at the topic by considering the relationships between vegetables, herbs and edible flowers within the same botanical families. We were particularly taken with a chapter on the sunflower family, which includes artichokes, endive and anise-like tarragon. The latter makes an appearance in this light and lovely egg salad, which is as delicious served with toast and a green salad for dinner as it is piled onto a sandwich the next day.

Makes about 2 cups

6 eggs

1 small shallot, finely chopped (about ¼ cup)

¼ cup white wine vinegar

1 tablespoon thinly sliced chives

1 tablespoon finely chopped flat-leaf parsley leaves

1 tablespoon finely chopped tarragon leaves

3 tablespoons reduced-fat mayonnaise

Sea salt and freshly ground black pepper

Chive blossoms, for garnish (optional)

Toasted bread, for serving

1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process.

2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.

3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives, parsley, tarragon and mayonnaise and mix until combined. Season to taste with salt and pepper.

4. Drain the shallots and mix them into the egg salad until combined. Pile the egg salad into a serving bowl and garnish with the chive blossoms, if desired. Serve immediately with the toasted bread.


Reprinted with permission from "Vegetable Literacy" by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

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