- Active time:25 min
- Start to finish:45 min
Tarragon, shallot, pea shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich.
For egg salad
Tbsp finely chopped shallot
Tbsp finely chopped fresh tarragon, or to taste
tarragon vinegar or white-wine vinegar
salt, or to taste
black pepper, or to taste
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.
Cooks’ note: Egg salad can be made 1 day ahead and chilled, covered.