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Egg salad with tarragon

Easy egg salad with tarragon and capers. Perfect on an open faced sandwich!

Course Salad, Side Dish
Cuisine Danish, Nordic
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people


  • 4 eggs
  • 3 tbsp mayonaise
  • 1 tbsp yoghurt
  • 1 tbsp fresh, finely chopped tarragon
  • 1/2 tsp Dijon mustard
  • 2 tbsp capers
  • freshly ground pepper
  • salt


  1. Boil the eggs for 10 minutes until they are hard boiled. Rinse them under cold water and peel. Let them cool and cut them into small pieces.

  2. Stir mayonnaise, yoghurt, freshly chopped tarragon, capers, mustard and salt and pepper together.

  3. Gently add the eggs, taste and serve. Add some extra tarragon for garnish and freshly ground pepper.