Prep 0 mins
Cook 20 mins
Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).
- 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)
- 8 slices whole grain bread or 4 kaiser rolls or 4 croissants
- baby spinach leaves (optional) or romaine lettuce (optional)
- sliced tomatoes (optional)
- 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.
What a great combination, the tarragon goes so well with the egg, and the sour cream was a real twist on the usual mayo.
I loved it, and piled it high on hot buttered granary toast for a real lunch time treat. Deelish!!!
This egg salad is different than the ones I'm used too. I was not sure with the taste of tarragon and I used dried. Maybe I should have used only 1/2 tsp of dried tarragon. Instead of the sour cream, I'll use light mayonnaise. I liked the shallots in it. I used 1 shallot, it was probably more than 3 tablespoons. Thanks Swissms :) Made for 123 hit wonders
Wow, this was really tasty! At first I was a bit concerned with the amount of tarragon (I had to use dried) but it was perfect. Not overpowering at all. I scaled this down to 1 sandwich and since I used my own bread (Spelt Muesli Sourdough Bread) which has smaller slices, I had quite a lot of filling. So I simply made open-faced sandwiches. I followed your recipe with two minor changes: I didnt cook the eggs the way you described it because I had already cooked them earlier. Also I didnt use sour cream but cream cheese. All worked very well.
THANK YOU SO MUCH for sharing this gorgeous recipe with us, swissms! I will certainly make this again.