Tarragon Shallot Egg Salad Sandwiches

Tarragon Shallot Egg Salad Sandwiches
Photo by Sang An


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

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


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