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!!!
- 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)
Directions See How It's Made
- 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.