POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON
Categories Salad Egg Potato Side Fourth of July Picnic Mayonnaise Tarragon Potluck Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
- While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.
TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON
Steps:
- Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.
TARRAGON EGG SALAD
Provided by Food Network
Time 15m
Yield 2-4 servings
Number Of Ingredients 0
Steps:
- Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.
MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING
Categories Salad Leafy Green Herb Mushroom Quick & Easy Spring Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make dressing:
- In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
- Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.
EGG AND POTATO SALAD WITH TARRAGON AND WALNUTS ON ROMAINE (COS)
Elegant and easy ladies' luncheon egg and potato salad with accents of tarragon and walnuts. Serve on arugula or romaine (aka Cos).
Provided by KateL
Categories Potato
Time 42m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature.
- In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 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 coarsely chop.
- Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving.
- To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos) on each salad plate (or divide arugula among the plates), then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.
TARRAGON SHALLOT EGG SALAD SANDWICH
Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).
Provided by swissms
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
TARRAGON SHALLOT EGG SALAD SANDWICHES
Active time: 25 min Start to finish: 45 min
Categories Sandwich Egg Quick & Easy Lunch Mayonnaise Spring Tarragon Gourmet Sandwich Theory Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 sandwiches
Number Of Ingredients 12
Steps:
- 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.
TARRAGON EGG SALAD
Steps:
- 1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process. 2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature. 3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives,
TARRAGON EGG SALAD
From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Recipe#64854 to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
- 2. Fold in the eggs.
- 3. Chill until serving.
Nutrition Facts : Calories 326.6, Fat 23.8, SaturatedFat 7.2, Cholesterol 645.1, Sodium 2045.1, Carbohydrate 7.5, Fiber 0.4, Sugar 2.8, Protein 20
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