Best Tarragon Shallot Egg Salad Sandwiches Recipes

Tarragon Shallot Egg Salad Sandwich image

Provided by swissms

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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)
4 kaiser rolls or 4 croissants
baby spinach leaves (optional) or romaine lettuce (optional)
sliced tomatoes (optional)

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 Egg Salad image

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.