Best 2 Tarragon Shallot Egg Salad Sandwich Recipes

The tarragon shallot egg salad sandwich is a classic lunch time favorite that is perfect for a quick and easy meal. This delicious sandwich features a creamy egg salad filling made with hard-boiled eggs, mayonnaise, mustard, celery, and fresh tarragon and shallots. Served on your favorite bread, this sandwich is sure to be a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

TARRAGON SHALLOT EGG SALAD SANDWICH

Tarragon Shallot Egg Salad Sandwich image

Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).

Provided by swissms

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 large eggs
1/2 cup sour cream
3 tablespoons finely chopped shallots (or can substitute white, yellow or red onion)
1 1/2 tablespoons finely chopped fresh tarragon (to taste) or 1 teaspoon dried tarragon (to taste)
2 teaspoons white wine vinegar or 2 teaspoons tarragon vinegar
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
4 kaiser rolls or 4 croissants
baby spinach leaves (optional) or romaine lettuce (optional)
sliced tomatoes (optional)

Steps:

Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.
Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.

TARRAGON EGG SALAD

Tarragon Egg Salad image

Provided by Food Network

Time 15m

Yield 2-4 servings

Number Of Ingredients 0

Ingredients

Steps:

Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Hard-boil the eggs perfectly for an easy-to-peel shell and a tender, creamy yolk.
Chop the shallots, tarragon, and celery finely for a uniform texture and even distribution of flavors.
Use mayonnaise, Dijon mustard, and a splash of lemon juice to create a creamy, tangy dressing.
Season the egg salad with salt and pepper to taste.
Spread the egg salad on toasted bread or croissants for a delicious and satisfying sandwich.
Garnish the sandwich with fresh tarragon sprigs and a sprinkle of paprika for a pop of color and flavor.

Conclusion:

This tarragon shallot egg salad sandwich is a classic recipe that is easy to make and always a crowd-pleaser. With its creamy, tangy dressing, fresh herbs, and crispy shallots, this sandwich is a perfect lunch or light dinner option. Whether you are packing it for a picnic or serving it at a party, this egg salad sandwich is sure to be a hit.

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