Egg Salad with Tarragon Mustard Sandwich

Egg salad is something really simple and sometimes bland. But this version elevates this boring dish to a new level with addition of capers and tarragon mustard.


recipe adapted from The Oprah Magazine Cookbook

  • Eggs - 4
  • Mayo - 2 tablespoons
  • Tarragon mustard - 2 teaspoons
  • Lemon salt, lemon pepper - to taste
  • Capers, rinsed and chopped - 1 tablespoon
  • Green onion, chopped - 1 tablespoon
  • Cilantro, chopped - 1 tablespoon
  • Dill, chopped - 1 tablespoon
  • Thyme, leaves chopped - 3 sprigs
  • Toasted bread slices

- Bring a medium saucepan filled three quarters with water to a boil.
- Add eggs and cool 9 minutes (center of yolk will be slightly creamy).
- Carefully pour off hot water and rinse eggs with cold running water to cool.
- Peel eggs and roughly chop.
- Meanwhile, in a large bowl, combine all of the ingredients.
- Spread the salad onto toasted bread.

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Posted on July 13, 2008 and filed under Recipe.