Jul 11, 2006
This salad was good, but nothing that I would move to Virginia for. I made two little modifications - first, I hard-cooked my eggs by boiling them for 12 minutes instead of letting them sit covered in the hot water. I just find that cooks them through better. Also, my cooked mixture was a little lumpy - I may have heated it too fast and accidentally cooked the eggs in it. So I blended it in the blender with the mayonnaise, which helped make the texture of the dressing nice and creamy. I did like the taste of the fresh veggies, and I could taste the tarragon vinegar, which was a nice touch, so all in all, I'd probably make it again, but it wouldn't be the first recipe I'd reach for.
—Falls Gourmet
