Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!
Author: The Chunky Chef
2Tbspfinely chopped shallot
1 1/2Tbspfinely chopped fresh tarragonor to taste
2tsptarragon vinegarcan be substituted with white wine vinegar
1/4tspsaltor to taste
1/4tspblack pepperor to taste
BOIL THE EGGS:
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.
Leave pan on the burner and let pan sit, covered, for 15 minutes.
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.
MAKE THE SALAD:
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).
** If you prefer a bit of sweetness in your egg salad, add a teaspoon or so of sweet pickle relish (or chopped sweet pickles).