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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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4.86 from 7 votes

Tarragon and Shallot Egg Salad

Familiar egg salad gets elevated by the savory flavors of shallot and tarragon... a gourmet twist on a classic sandwich!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree
Servings: 4 servings
Author: The Chunky Chef


  • 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


  • 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.
  • 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).