Tarragon Dressing

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egg salad

Tarragon Dressing

Course: Salads & Dressings
Transform your egg and potato salad recipes once and for all. Forget the gloopy store-bought stuff and whip up this fresher, herbaceous alternative. Shop at farmers markets for the herbs to save yourself some cash, or snip a bit from your neighbor’s garden. We hard boiled 10 eggs and grated them with a simple cheese grater for a lighter texture (beats mashing them with a fork), tossed them with salt and pepper and folded in this dressing. Serve on toast, with crackers or atop a bed of Bibb or butter lettuce.
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  • 1 Tbsp Finely chopped tarragon
  • 2 tsp Finely chopped chives
  • 2 tsp Finely chopped parsley
  • 1/4 cup Full fat yogurt
  • 2 tsp Finely minced shallots
  • 1/4 tsp White wine vinegar


  • Combine all ingredients together and mix. Add salt and pepper, to taste. Keep refrigerated for up to 3 days.


Good for egg and potato salads and eating out of the jar