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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%