|Boiling water||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Hard cooked egg||1|
|Chopped parsley||1 Tablespoon|
Cut off root ends of leeks and trim tops so leeks are about 7 inches long.
Split in half lengthwise to within 3/4 inch of bulb end.
Strip away outer layers of leaves to reach nonfibrous leaves inside.
Hold under running water, separating leaves to wash.
In a large frying pan over high heat, immerse leeks in 1 inch boiling water and cook, covered, until tender when pierced (about 10 minutes); drain.
Combine oil, chives, onion, tarragon, salt, and pepper.
Pour over leeks; cover and chill for about 1 hour.
Meanwhile, press egg through a wire strainer; blend with parsley.