January 16, 2012
This gourmet egg salad sandwiches is an updated version of this lunch time favorite. Instead of just using yellow mustard and mayonnaise, this egg salad is bursting with bold flavors like dijon mustard, white wine vinegar and shallots. The addition of fresh herbs adds a vibrancy to the dish that you just can't get from the dried variety. Pair this egg salad with spicy arugula on a whole wheat bread and you've got a simple lunch or dinner.
Ingredients:
8 large hard-boiled eggs, roughly chopped
1/2 cup mayonnaise
4 tablespoons minced shallot
1 tablespoon minced tarragon
3 teaspoons white wine vinegar
1 teaspoon /2 dijon mustard
Salt and pepper to taste
Arugula
12 thick slices of sourdough
Directions:
Stir together, eggs, shallot, tarragon, vinegar, and mustard and 1/4 cup mayonnaise. If the salad is too dry, add a tablespoon of mayonnaise at a time until it comes together. Season with salt and pepper.
Place arugula on six pieces of bread. Spread egg salad on top of the arugula then top with remaining slices of bread.
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