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    You are in: Home / Recipes / Tarragon Shallot Egg Salad Sandwich Recipe
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    Tarragon Shallot Egg Salad Sandwich

    Tarragon Shallot Egg Salad Sandwich. Photo by Lalaloula

    1/3 Photos of Tarragon Shallot Egg Salad Sandwich

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    swissms's Note:

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

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Stir together eggs and remaining salad ingredients in a bowl with a fork.
    3. 3
      Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.

    Ratings & Reviews:

    • on June 25, 2011


      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!!!

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    • on August 27, 2010


      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

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    • on February 25, 2011


      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.

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    Read All Reviews (5)


    Nutritional Facts for Tarragon Shallot Egg Salad Sandwich

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.8
    Calories from Fat 154
    Total Fat 17.2 g
    Saturated Fat 6.8 g
    Cholesterol 386.9 mg
    Sodium 576.7 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 3.9 g
    Sugars 4.5 g
    Protein 21.0 g

    The following items or measurements are not included:

    white wine vinegar

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