Today's recipe is a quickie and extremely versatile. I often make it during Passover (in various permutations) and it's delectable with matzoh. Drier than typical egg salad, you could even eat it with a fork or, after the holiday, serve it with slices of bread. Normally in my family we make chopped eggs and onions. But I decided I didn't want to go through the trouble of cooking any onions (and substantial amounts of raw onions are the only food that gives me heartburn). So I embraced spring and brought a lighter touch to my eggs with some chives. I also had some tarragon languishing in the fridge so I added that in for a touch of sweetness. This makes a wonderful breakfast, lunch, snack or, alongside some couscous (or quinoa) mixed with cucumbers, dried figs and fontina d'Aosta, a light dinner. Bon appetit!
Chopped Eggs with Chives
- 6 eggs, hard-boiled
- 15-20 chives, finely chopped
- leaves from 6 sprigs tarragon
- 1/2 teaspoon white pepper
- 3 tablespoons chicken fat or olive oil
Place all ingredients in a wooden bowl and, using a mezzluna, chop coarsely. Serve at room temperature.
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