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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Got Easter eggs sitting around? This egg salad recipe makes a great sandwich. The flavors of tarragon and shallot make it taste just a little fancy. Ingredients:
6 large eggs |
1/3 cup mayonnaise |
1 shallot, finely chopped |
1 1/2 tablespoons fresh tarragon, finely chopped |
2 teaspoons white wine vinegar (or, for extra credit, tarragon vinegar!) |
sea salt |
fresh ground black pepper |
Directions:
1. Hard-boil the eggs and let them cool completely; you can speed the process by putting them in a bowl of ice and water. Peel the eggs and chop finely. (I kept the yolks in but I suppose you could take them out and have all-white egg salad.)
2. Stir together eggs and remaining salad ingredients in a bowl. Serve on soft spongy bread.
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