Perfect for a quick lunch, this egg salad recipe is light and fluffy, without being weighed down by heavy mayo. The lemon-honey Ricotta gives it a fresh and slightly tangy flavor, while plump raisins add bursts of sweetness.
To save time, you can use dry tarragon–just use a bit more than what’s below. Fresh is better, though!
– 2 Tbs. ricotta (whole milk preferred)
– 1/4 tsp. lemon zest
– 1/2 tsp. honey
– 1/4 tsp. minced fresh tarragon, or to taste
– 2 boiled eggs (Get The Easiest Method for Boiling Eggs Here)
– 1 Tbs. raisins
* For a sandwich, I like to add thin slices of tomato and lettuce. Bacon would be a great addition, too.
In a small bowl, combine the ricotta, zest, honey, and tarragon. On a cutting board, roughly chop the eggs and add to the bowl. Finally, fold in the raisins. Season to taste with salt and freshly ground black pepper.