Egg Salad with Garden Herbs

Start with the eggs. This is where most people go wrong. They buy whatever carton is cheapest and wonder why their egg salad tastes like nothing. Find eggs from a farmer who lets the hens roam. The yolks will be deep orange, almost marigold, and the flavor will remind you that an egg is not just protein but something alive and nourishing.

The technique here is restraint. You are not making paste. You want texture, pieces of tender white, creamy yolk that holds together but yields to the tooth. A fork does this better than any fancy tool. Mash gently. Stop before you think you should.

Fresh herbs matter enormously. Chives snipped at the last moment. Tarragon with its gentle licorice warmth. These are not decoration. They are the reason the salad tastes like summer. If your herbs are tired and wilted, wait until you can get to the market for better ones.

Every meal is a meaningful choice. This egg salad, made with eggs from hens you can picture and herbs from soil you might touch, connects you to something real. That connection shows up in the flavor.