Passover Cooking: Chopped Eggs with Chives

Whew! Between Passover, work and both of us taking turns getting sick, it's been AGES since we've posted anything! And, truth be told, other than holiday cooking, our kitchen hasn't been seeing much action lately either. We even skipped March's Monthly Cooking Adventure. But now April's halfway done (time really does fly!) and I've ventured back into the kitchen.

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.

Links to inspirational recipes:

• Asparagus and Chopped Egg Salad with Lemon-Chive Dressing from The Chalkboard
• Egg and Herb Salad from Recipes for Health