Ingredients Jump to Instructions ↓

  1. 12 large hard-boiled eggs , peeled

  2. 6 tablespoon(s) mayonnaise

  3. 6 tablespoon(s) ricotta cheese

  4. 2 tablespoon(s) prepared horseradish

  5. 3 tablespoon(s) finely chopped white onion

  6. 1 1/2 tablespoon(s) finely chopped tarragon

  7. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Slice off the top third of the narrow end of each egg; scoop out the yolks, place them in a medium bowl, and lightly crumble with a fork.

  2. Chop 6 of the whites and toss with the yolks. Stir in the mayonnaise, ricotta, horseradish, onion, tarragon, and salt. Fill each of the 6 remaining whole egg whites with 2 tablespoons of egg salad.

  3. Transfer the remaining egg salad to a small serving bowl. Chill the filled eggs and egg salad, covered, for at least 1 or up to 4 hours. Serve with Avocado-Lime Sauce (see Related Links) and crackers.


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