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Tarragon Egg Salad Sandwich

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Tarragon Egg Salad Sandwich

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Course: Lunch
Cuisine: American
Keyword: dairy free, Egg Salad, eggs, sandwiches, tarragon
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 4 servings
Calories: 384kcal


  • 4 large eggs
  • 1 tbsp chopped shallot
  • 3 tbsp mayonnaise, light
  • 1 tsp vinegar, white wine
  • 1 tsp tarragon, dried, ground
  • 1/4 tsp salt
  • 1/4 tsp black pepper, ground
  • 8 slices bread, rye
  • 1 medium cucumber
  • 4 medium apple


  • Hard boil eggs: Place eggs in a large saucepan, cover them with cold water and bring to a bubbling boil. Cover pan, remove from heat and set aside for 8 to 10 minutes. Drain, then peel in a bowl of cold water. There is no need for salt as many believe.
  • Dice cooled eggs, chop shallot and then mix eggs with shallots, mayonnaise, vinegar, tarragon, salt and pepper. Spread on 4 slices of the rye bread, top with slices of cucumbers and the second slice of bread.  Serve with apples.
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Calories: 384kcal | Carbohydrates: 61g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 679mg | Fiber: 9g | Sugar: 24g

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