While I’m not a big fan of egg salad, this is by far the best egg salad I’ve ever had. My husband LOVES it! We thank my sister Kristen for the recipe, as she hunted down the recipe after eating egg salad in a restaurant on Orcas Island, Washington. Enjoy!
8 Large Eggs (hard boiled)
1/4 Cup Mayonnaise
3 Tbs. Shallots (finely chopped)
1 1/2 Tbs. finely chopped Tarragon
2 tsp. Tarragon Vinegar
1/4 tsp. Salt
1/4 tsp. freshly ground Pepper
Challah Bread (Egg bread) – Can be found at Trader Joe’s
Butter, softened (optional)
Micro Greens, Pea Shoots or Arugula (your preference)
Preheat oven broiler. Peel eggs and chop finely. Stir together eggs and remaining ingredients in a bowl using a fork. You may choose to season with more/less salt, pepper and tarragon. Slice the bread into 8 slices. Butter one side of each slice and broil until lightly browned.
Spread egg salad on non-broiled side of 4 slices of bread. Sprinkle with micro greens (or your choice of greens) and top with remaining bread slices. Makes 4 sandwiches.
