Ingredients:
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 2 teaspoon lemon juice
- 1/4 cup celery minced
- 1/4 cup red onion minced
- 1 tablespoon white wine vinegar
- 2 teaspoons tarragon minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions:
- Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.Chop the eggs then add in the rest of the ingredients and mix well, refrigerating for at least 1 hour before serving.
