Best 3 Tarragon Shallot Egg Salad Sandwiches Recipes

Craving a delightful and flavorful lunch or snack? Look no further than the delectable tarragon shallot egg salad sandwiches! These sandwiches offer a perfect balance of creamy eggs, aromatic tarragon, and sharp shallots, all wrapped in soft and fluffy bread. Whether you're packing lunch for work or school, planning a picnic or potluck, or simply looking for a satisfying meal at home, this article will guide you through the process of creating the most delicious tarragon shallot egg salad sandwiches.

Let's cook with our 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.

TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON

Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon image

Categories Sandwich Egg Salmon Tarragon Capers Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon

Steps:

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

Tips:

Use fresh ingredients. Fresh tarragon and shallots will give your egg salad the best flavor. You can substitute dried tarragon if you don't have fresh, but use only half the amount.
Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. To hard-boil eggs perfectly, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then remove the pan from heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Then, drain the hot water and immediately run cold water over the eggs until they are cool to the touch.
Use a good mayonnaise. A good mayonnaise will make your egg salad creamy and flavorful. Avoid using Miracle Whip, as it has a sweeter taste that can overpower the other ingredients in the egg salad.
Don't overstuff your sandwiches. Too much filling will make your sandwiches difficult to eat. Aim for about 1/4 cup of egg salad per sandwich.
Chill your sandwiches before serving. Chilling the sandwiches will help the flavors to meld and will make them easier to eat.

Conclusion:

Tarragon Shallot Egg Salad Sandwiches are a delicious and easy-to-make lunch or brunch option. They're perfect for picnics, potlucks, or anytime you need a quick and satisfying meal. With just a few simple ingredients, you can create a sandwich that is both flavorful and satisfying. So next time you're looking for a new sandwich recipe, give Tarragon Shallot Egg Salad Sandwiches a try. You won't be disappointed!