Ladies Who Brunch
 My Nochella weekend has turned into a brunch frenzy! I decided to gather some friends and have everyone bring their favorite bottle of Champagne & brunch dish! My table was littered with homemade goodies.  Homemade jams & muffins, Avocado toasts & tofu scrambles, we even whipped up some peach & mango puree for our champagne. My egg salad tartines were stellar & perfectly light for our 85 degree weather.  In my past restaurant days I used the same egg salad recipe but stuffed it between a large buttery croissant.  Either way this is a no fail egg salad recipe that leave your guests with smiling faces and full bellies.

Egg Salad

hard boiled eggs or cold tofu
mayo (full fat, light or vegenaise)
shallots
tarragon
lemon juice 
salt
pepper

Mix 2 cups of mayo with 5 shallots and 3 tablespoons of fresh lemon juice in a food processor. I use a dozen hard boiled eggs for this recipe but you choose whether you want your salad more or less creamy. With gloved hands mix eggs and dressing in a bowl by crushing all de-shelled eggs using your fingers. Chop up 3 tablespoons of tarragon and toss into your mixture along with salt and pepper.  If you're not a tarragon lover substitute for dill.  Extra lemony lovers can grate lemon zest on top or add an extra tablespoon of juice.  A dash or 2 of hot sauce for an extra kick goes a long way also!