Tarragon Shallot Egg Salad Sandwiches

I made this recipe from Epicurious for a book group meeting I was attending with friends, but since I still had to cook dinner for my family, I just decided to make a big double batch for them. I had never cooked with tarragon before, so I was a tad nervous at whether it would be good or not and I got even more nervous when I chopped the fresh tarragon and was totally convinced it smelled like black licorice (not my favorite). But when I made a little sample sandwich for myself to try before sharing it with my friends I found it so delightfully tasty that my little sample soon turned into a much larger sandwich sized snack! :) Surprisingly my kids totally adored the complex flavors too and were begging me to make it again soon!

By the way, if you totally want a fun book group read, let me suggest one of my childhood favorites, "Anne of Green Gables". We all dressed up, wore white gloves, brought Anne-ish foods (like this egg salad), made raspberry cordial, and had a fantastic time discussing Anne and Gilbert and all our favorite quotes. I totally felt like a little girl again having a tea party with her friends.



The ingredients:

Click here for printable recipe.

8 large eggs

1/2 cup mayonnaise

3 Tbs. finely chopped shallots

1-1/2 Tbs. finely chopped fresh tarragon

2 tsp. tarragon vinegar or white wine vinegar

1/4 tsp. salt

1/4 tsp. black pepper

12 slices seedless rye bread (I used pumpernickel)

mayonnaise for spreading on bread (optional)

3 cups tender pea shoots or shredded lettuce (I used broccoli sprouts)

Hard boil eggs and allow to cool. Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

To make sandwiches, spread mayonnaise on rye bread, add eggs salad and top with pea shoots.

*Note: Egg salad can be made a day ahead of time. Keep chilled and covered. *

Enjoy!