TARRAGON SHALLOT EGG SALAD SANDWICH
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
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.
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Blessing Mtemeri
[email protected]I'm not a huge fan of egg salad, but this recipe was surprisingly good! The tarragon and shallots really elevated the flavor, and the bread was perfectly toasted.
Jesse Da Costa
[email protected]This was a great recipe! I made it for a picnic, and it was the perfect finger food. The egg salad was flavorful and creamy, and the shallots and tarragon added a nice touch of complexity.
Bilal Shahid
[email protected]I've made this egg salad sandwich recipe several times now, and it's always a hit! The combination of tarragon, shallots, and capers is perfect, and the bread is always toasted to perfection.
Irfan Df
[email protected]This egg salad sandwich was delicious! The tarragon and shallots added a unique and flavorful twist to the classic recipe. I will definitely be making this again.