Wednesday, May 6, 2009

Tarragon Shallot Egg Salad Sandwiches

Ever eat 5 deviled eggs in one sitting? I've eaten even more than that. So why not just make them into a sandwich? I mean, that's basically what egg salad is! The key to this sandwich is the seasoning. Make sure you season and taste until you get it just right. I like to chop up capers and add them for some extra saltiness. Make sure to brush your teeth if you are going into a meeting after eating one of these bad boys. You know what I'm talking about...

Tarragon Shallot Egg Salad Sandwiches
  • 8 large eggs
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped shallot
  • 1 1/2 tablespoons 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)
  • 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.


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