Heirloom Meals: Savoring Yesterday's Traditions Today

Egg Salad


  • 1 dozen eggs
  • 4 celery stalks, minced
  • 1/2 red onion, minced
  • 2 tablespoons capers, minced
  • 1 tablespoon fresh tarragon, minced
  • 1/2 cup mayo (I use light mayo)


  1. I begin by placing the eggs in a medium sized pot, with enough water to completely cover the eggs. Place the pot on low heat, and boil for about 15 minutes.
  2. Run cool water over the eggs to hasten the cooling. Peel and slice eggs in a medium sized bowl. Mash the eggs until egg whites and yolks are well combine.
  3. Wash and mince about 4 stalks of celery. Toss celery into bowl and combine with eggs. Peel and mince either white or red onion, and toss into bowl. Mince about 2 tablespoons of capers, and 1 tablespoon of fresh tarragon, and toss into bowl.
  4. Finally add a ½ cup of light mayo to the salad, and blend all the ingredients together. I add salt and pepper to taste, and mix the salad once more. Enjoy!
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes

Yield: 6-8 servings

Categories: Carole's Concoctions, Heirloom Recipes

Tags: egg salad, summer, heirloom recipe, heirloom meals, family recipe, Side Dish