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Egg Salad

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2 eggs, hard cooked (*see note)
1 1/2 tablespoons plain Greek yogurt
1 teaspoon minced tarragon
1/8 teaspoon salt


Mash eggs with remaining ingredients.

Serve over salad greens, or with celery sticks and Kaufmann 1 crackers.

(*When cooking eggs for “Hard Boiled Eggs,” it is important to never actually boil the eggs. Cover them by 1″ with cold water and bring just to a simmer. As soon as small bubbles begin to rise to the surface and pop, cover the pan and remove from the heat. Allow to sit for at least 15 and up to 30 minutes. Drain water and run under cold water until eggs are cool enough to handle. Peel under cold running water.)


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