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2000s Recipes + Menus

Tarragon Shallot Egg Salad Sandwiches

Makes6 sandwiches
  • Active time:25 min
  • Start to finish:45 min
April 2003
Tarragon, shallot, pea shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich.

For egg salad

  • 8 large eggs
  • 1/2 cup mayonnaise
  • 3 Tbsp finely chopped shallot
  • 1 1/2 Tbsp finely chopped fresh tarragon, or to taste
  • 2 teaspoons tarragon vinegar or white-wine vinegar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

For sandwiches

  • Mayonnaise for spreading on bread (optional)
  • 1 12 slices seedless rye bread or 6 kaiser rolls
  • 3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:

  • 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.

Make sandwiches:

  • Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.
Cooks’ note: Egg salad can be made 1 day ahead and chilled, covered.