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Tarragon Egg Salad
- 10-12 hard boiled eggs*, peeled and chopped
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 cup chopped fennel (about 1/2 of one large bulb)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions, including the greens
- 1/4 cup, packed, chopped fresh tarragon leaves
- 2 teaspoons cider vinegar
- Salt and pepper to taste
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