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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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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