June Recipes

Tarragon-and-Shallot Egg Salad Sandwich

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Tarragon and Shallot Egg Salad Sandwich
Hands On:
20 minutes
Total Time:
155 minutes
Serves:
4

Ingredients

  • 8 Hy-Vee large eggs
  • ⅔ cup celery, thinly sliced
  • ½ cup Hy-Vee mayonnaise
  • 2 tsp shallot, finely chopped
  • 2 tbsp fresh tarragon, finely chopped
  • 1 tbsp Gustare Vita white wine vinegar
  • ½ tbsp Hy-Vee Dijon mustard
  • 1 tsp lemon zest
  • ½ tsp kosher salt
  • ½ tsp Hy-Vee ground black pepper
  • 8 slice(s) Hy-Vee Bakery sourdough bread, toasted
  • Desired fixings, such as: butterhead lettuce leaves, and/or sliced radishes
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Preparation

1
Place eggs in single layer in large saucepan. Add enough water to cover at least 1-inch above eggs. Cover saucepan and bring to a boil. Remove saucepan from heat. Let eggs stand, covered, in hot water 15 minutes. Drain; immediately run cold water over edges or place in ice water to completely cool.
2
Peel and chop eggs. Combine chopped eggs, celery, mayonnaise, shallot, tarragon, vinegar, Dijon mustard, lemon zest, salt, and pepper in medium bowl. Cover and refrigerate at least 2 hours before serving.
3
To assemble sandwiches, top 4 slices toasted bread with desired fixings. Add egg salad and top with additional desired fixings and remaining toasted bread slices. Serve sandwiches immediately or cover and refrigerate up to 2 hours.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:520
% Daily Value*
Total Fat: 34g 44%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 390mg 130%
Sodium: 960mg 42%
Total Carbohydrate: 35g 13%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 17g 34%

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