Tarragon Shallot Egg Salad Sandwich
Elevate your lunch game with this Tarragon Shallot Egg Salad Sandwich, a sophisticated twist on a classic favorite. Featuring creamy, perfectly boiled eggs mixed with tangy Dijon mustard, velvety mayonnaise, and the subtle sweetness of finely diced shallots, this egg salad gets a fresh, herbaceous upgrade from fragrant chopped tarragon. Nestled between slices of your choice of bread—whether it’s hearty whole wheat, rustic sourdough, or pillowy white—and topped with crisp lettuce, this sandwich strikes the perfect balance of flavors and textures. Ready in just 25 minutes, it’s an easy yet elegant option for a quick lunch or picnic fare. Whether you savor it fresh or pack it for later, this recipe delivers a delightful combination of comfort and sophistication in every bite. Keywords: egg salad sandwich, easy lunch recipes, tarragon egg salad, sandwich ideas, quick recipes.
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Recipe Information
Ingredients
- 6 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 small (finely diced) Shallot
- 1.5 tablespoons (chopped) Fresh tarragon
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (freshly ground) Black pepper
- 8 slices (your choice: sourdough, whole wheat, or white) Bread slices
- 4 leaves Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, lower the heat to medium and let the eggs simmer for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.
Peel the eggs and roughly chop them into small, bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, finely diced shallot, and chopped fresh tarragon.
Add the chopped eggs to the bowl and gently mix until the ingredients are evenly combined. Be careful not to mash the eggs too much.
Season the egg salad with salt and freshly ground black pepper to taste. Adjust seasoning if necessary.
Lay 4 slices of bread on a clean surface. Place one lettuce leaf on each slice of bread.
Spoon a generous portion of the egg salad onto the lettuce-covered bread slices, spreading evenly.
Top each with another slice of bread to form a sandwich. Cut each sandwich in half, if desired.
Serve immediately, or wrap each sandwich in parchment paper to enjoy later.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
