Tarragon Shallot Egg Salad Sandwiches

Ingredients

• 1 ½ tablespoons fresh tarragon
• 8 large eggs
• ½ cup mayonnaise
• 3 cups tender pea shoots or shredded lettuce
• 12 slices seedless rye bread or 6 kaiser rolls
• Mayonnaise
• ¼ teaspoon black pepper
• + 3 more ingredients
• • ¼ teaspoon salt
  • 2 teaspoons tarragon vinegar or white-wine vinegar
  • 3 tablespoons shallot

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 bow...

View full recipe at Epicurious