Tarragon Shallot Egg Salad Sandwich

READY IN: 20mins
Recipe by swissms

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

Top Review by Noo

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!!!

Ingredients Nutrition

Directions

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

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