Tarragon-and-Shallot Egg Salad Sandwich

Recipe

Main Dish
Tarragon-and-Shallot Egg Salad Sandwich

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5 out of 5 stars
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Recipe Data

4
Servings
20min
Prep
2hr35min
Total

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    Description

    Looking for a tasty lunch recipe packed full of protein? Try this Tarragon-and-Shallot Egg Salad Sandwich with fresh tarragon, chopped shallot, and sliced celery.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    8 Hy-Vee large eggs
    ⅔ c. celery, thinly sliced
    ½ c. Hy-Vee mayonnaise
    2 tsp. shallot, finely chopped
    2 tbsp. fresh tarragon, finely chopped
    1 tbsp. Gustare Vita white wine vinegar
    ½ tbsp. Hy-Vee Dijon mustard
    1 tsp. lemon zest
    ½ tsp. kosher salt
    ½ tsp. Hy-Vee ground black pepper
    8 slice(s) Hy-Vee Bakery sourdough bread, toasted
    Desired fixings, such as: butterhead lettuce leaves, and/or sliced radishes

    Things To Grab

    • Large saucepan with lid
    • Colander
    • Medium bowl

    Directions

    1. Place eggs in single layer in large saucepan. Add enough water to cover at least 1-inch above eggs. Cover saucepan and bring to a boil. Remove saucepan from heat. Let eggs stand, covered, in hot water 15 minutes. Drain; immediately run cold water over edges or place in ice water to completely cool.

    2. Peel and chop eggs. Combine chopped eggs, celery, mayonnaise, shallot, tarragon, vinegar, Dijon mustard, lemon zest, salt, and pepper in medium bowl. Cover and refrigerate at least 2 hours before serving.

    3. To assemble sandwiches, top 4 slices toasted bread with desired fixings. Add egg salad and top with additional desired fixings and remaining toasted bread slices. Serve sandwiches immediately or cover and refrigerate up to 2 hours.

    Nutrition facts

    Servings

    520 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 390mg
    • Sodium: 960mg
    • Total Carbohydrates: 35g
    • Protein: 17g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 6%
    0%
    Vitamin D 10%
    0%
    Potassium 4%