Tarragon and Shallot Egg Salad


Boring egg salad, step aside!  Gourmet flavors like fresh tarragon and minced shallot elevate this egg salad from ordinary to extraordinary!


I know, I know… egg salad?  Isn’t that an after Easter food?  I love egg salad, and eat it year round!  I love finding new ways to jazz it up, put a new spin on it.  This version is my absolute favorite… it’s a gourmet egg salad with the great flavors of finely minced shallot and chopped fresh tarragon.

Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com

Have you ever used fresh tarragon before?  Honestly, it’s one of those herbs I tend to forget about.  Sad, sad tarragon.  I love using fresh herbs, and use them in nearly all the things I cook, even if it’s just as a garnish 🙂  Tarragon has a unique flavor, sort of like anise… which sounds weird, but it’s actually delicious with meats, eggs, potatoes, tomatoes, and in salads!

First you’ll need to hard boil your eggs.  Now there’s about a gazillion (okay, maybe not a gazillion, but a LOT)  of methods for creating the perfect hard boiled egg, so go with whichever method you like best!  For me, I place my eggs in a single layer in the bottom of my stockpot and cover with about an inch or so of cold water.  I heat the water over high heat until boiling, turn off the heat, leave on the burner, cover, and let them sit for about 15 minutes.  Then I remove them with my strainer and place them in a bowl of ice water, then lay them out on paper towels to dry.

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Guide to the perfect hard-boiled eggs

Now you can use these right away, or pop them in the refrigerator for a couple days.  I was using eggs that I had boiled the day before, so I just pulled them out of the refrigerator and started peeling them.  Peeling eggs can be a huge hassle, so I definitely recommend boiling eggs that are at LEAST a week old, they’ll be a little easier to peel.  I wrap an egg in a paper towel, place it on my cutting board and apply even gentle pressure with my hand while I roll it back and forth.  It crunches, then you can peel all the little shell flakes off.

You can chop the eggs up as finely or as chunky as you want for your salad!  I went with a medium chop on mine, for a creaminess with some nice texture 🙂

Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com

Add all your ingredients to a large mixing bowl and stir it to combine well.  I like to refrigerate my egg salad for a few hours or a day to let all the flavors really combine.  Just make sure you have it in a container that seals well… you definitely don’t want your whole refrigerator smelling like egg salad!

Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!

For my sandwiches I baked up some of my signature seasoned bacon (black pepper, dried rosemary leaves, dash of chili powder and a sprinkle of brown sugar), because… well bacon just makes everything better right?  I definitely think so!

I also got some delicious whole grain bread from my grocery store’s bakery and picked up a bag of some baby arugula.  I love using arugula as my lettuce, such great flavor.

Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com

This is one of my absolute favorite sandwiches… all the flavors are amazing and it’s so light you won’t feel guilty for eating that mayo!  Aaaaannnnddd the bacon 😉

Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com

Now I’m not sure of the exact shelf life of egg salad, in the refrigerator of course, because ours is usually gone within a day or two… but I wouldn’t think it would be good for more than 5 days.

I love having this egg salad on all types of breads… croissants being one of my favorite options… as well as in a lettuce cup for a nice light lunch.  Also, and maybe I’m just weird, (okay, I seriously am), but I also LOVE this egg salad on a lightly toasted “everything” bagel.  Ah-mazing!

Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com


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Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches! Fresh tarragon and minced shallot give this egg salad a light and gourmet twist! Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com
Print
5 from 3 votes
Tarragon and Shallot Egg Salad
4 servings
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!
Author: The Chunky Chef
Ingredients
  • 8 large eggs
  • 1/2 cup mayonnaise
  • 2 Tbsp finely chopped shallot
  • 1 1/2 Tbsp finely chopped fresh tarragon or to taste
  • 1 tsp dijon mustard
  • 2 tsp tarragon vinegar can be substituted with white wine vinegar
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Instructions
  1. BOIL THE EGGS:
  2. If you need to boil your eggs, place them in the bottom of a large pot and cover with cold water (enough to cover the eggs by about an inch or more). Place pan over HIGH heat and bring to a boil. Once water is boiling, let boil for 15 seconds, turn heat OFF.
  3. Leave pan on the burner and let pan sit, covered, for 15 minutes.
  4. Remove eggs with a strainer to a bowl filled with ice water. Let sit in ice water for 1 minute, then remove to paper towels to dry. Use immediately or refrigerate.
  5. MAKE THE SALAD:
  6. Peel and chop eggs and add to a large mixing bowl. Add remaining ingredients and stir together with a wooden spoon to combine thoroughly. Cover tightly and refrigerate for several hours or up to a day before eating (for maximum flavor).
Recipe Notes

** If you prefer a bit of sweetness in your egg salad, add a teaspoon or so of sweet pickle relish (or chopped sweet pickles).

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Tarragon and Shallot Egg Salad | No more boring egg salad sandwiches!  Fresh tarragon and minced shallot give this egg salad a light and gourmet twist!  Plus, the secret to perfectly hardboiled eggs, every time. | http://thechunkychef.com

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54 comments on “Tarragon and Shallot Egg Salad”

  1. Amanda, hands down, the best egg salad I have ever made and I’m a pretty damn good cook! The tarragon and shallot totally rock this recipe! I even took it upon myself to make my bacon “interesting” by adding the black pepper, rosemary, chilie powder, and brown sugar you mentioned. No idea if my method was right but that was amazing also. Thanks for a great recipe, will totally make this again and again and again….

  2. We would just love your Tarragon and Shallot Egg Salad. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  3. I love egg salad sandwiches and this one looks amazing!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  4. I’m in love with this! Thank you for sharing this with us! Pinned and tweeted! I hope to see you at tonight’s party. We are always so impressed with your creations and can’t wait to see them! Lou Lou Girls

  5. This looks totally scrumptious! I could eat it any time of day. Thanks for linking up with What’s Cookin’ Wednesday!

  6. I love egg salad and I would love to tuck in to your egg salad sandwich right now! 🙂

  7. Gorgeous! So tempting and perfect for any occasion!

  8. I think this might be the most gorgeous egg salad I have ever seen! Now I am wanting this for lunch! Pinning and sharing!

  9. I love tarragon, I don’t think I’ve ever cooked with it myself though! Love the look of this egg salad, so many yummy flavours! These photos are making me starving!
    Thanks for bringing them along to Fiesta Friday 🙂

  10. Finally an egg salad recipe I want to make! AKA not booooorrrrring. Love the shallot in there! Visiting from #FoodieFriDIY.

  11. I haven’t tried using tarragon, but this sandwich sounds fabulous. Happy FF, Amanda. 🙂 xx

  12. I am not a big fan of egg salad, deviled eggs, etc. but your pictures and description of your recipe make me wish I loved this salad as much as you. There are a lot of egg lovers and I am sure this will be a big hit – thanks for sharing at Fiesta Friday #73 🙂

  13. Wow – my mouth is watering! I LOVE a good egg salad sandwich…and this takes the delicious-ness to the next level!
    (Stopping by from #TryABiteTuesday)

  14. Love Love Love egg salad. When I make mine it usually doesn’t last a day between me, my wife and son. Your version looks awesome. Making me hungry!! :)))

  15. Shut the front door! The flavors in this egg salad sound AMAZING! Then you went and added bacon?! I love you.
    Thanks for sharing at Try a Bite Tuesday link party! Hope to see you back next week!

  16. Looks amazing! Tarragon is such a uniquely delicious flavor-I love to use it in the Tarragon-Chicken Salad recipe I posted on my website. YUM!

  17. my husband LOVES egg salad, and i never make it for him! (i know, terrible wife!) going to make this for him soon….especially with the bacon, you can’t go wrong!

  18. Oh man, your pictures are insane! AWESOME job, I can see this food being hard to photograph and you did it perfectly- and it looks so tasttttyy! I’m with you- egg salad all year long!

    • Ahhhh, thank you SO much Stephanie!! You’re so right, I did several test runs on photographing the egg salad and it was hard to make it look like more than a pale yellow blog of mush 😛 Thankfully, I had a great sunny day to play with the light 🙂

  19. GORGEOUS!!! I love tarragon too – such a delicious spice. I’ll have to give this a whirl at some point this summer!

  20. Egg salad all day, every day! Love it year round too! Looks delish 🙂

  21. This sandwich looks amazing! Creamy and delicious.

  22. Tarragon is definitely one of these herbs I use rarely … this sounds like a great use for it! Yum!

  23. I associate egg salad with my childhood. I still ove it but seldom make it. When I do it vanishes, eaten by my hubby and 1 son. This one sounds so fabulous I love tarragon too and that bacon!!!!!!!!! ‘Nuf said. Will be making this!