TARRAGON EGG SALAD SANDWICH

Our take on the classic egg salad sandwich recipe with tarragon, shallot, arugula and heirloom tomato on toasted country bread, made with Sel Magique Spicy Blend salt, which gives it a little kick and lots of flavor. Not a fan of mayo? substitute with Greek yogurt and a little Dijon (check the recipe). The beauty of an egg salad sandwich is you can customize it however you prefer - add crisp bacon, red onion - or omit all the trimmings and do a plain sandwich, with just the egg salad. Headed to the beach? Pre-make the egg salad and separate the other ingredients, and put in a cooler and assemble as everyone wishes when lunchtime comes around. Having a party? place a dollop of egg salad onto a crostini, and garnish with crisp bacon, caviar, capers, minced red onion - whatever you like for a perfect bite.

Total Time45

Course: Appetizer, hors d'oeuvre, lunch

Cuisine: American

Servings: sandwiches

Ingredients

EGG SALAD

8 large eggs
1/2 cup mayonnaise substitute 1/2 cup full fat Greek yogurt and 1 teaspoon Dijon.
3 tbs shallot, finely chopped
1 1/2 tbs fresh tarragon, finely chopped
2 tsp white wine vinegar
1/4 tsp Sel Magique Spicy Blend substitute : Sel Magique Classic Blend
1/4 tsp black pepper, freshly ground

SANDWICH ASSEMBLY

12 slices country bread, toasted or your favorite bread
6 slices heirloom or beefsteak tomatoes
1 1/2 cups baby arugula (about 1/4 cup for each sandwich)
red onion, thinly sliced optional
crisp bacon optional
mayonnaise for spreading on the bread optional
Dijon for spreading on the bread optional

Instructions

You can make the egg salad 1 day ahead, keep it covered and refrigerated.
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining egg salad ingredients in a bowl with a fork.
Assembly time! toast the bread, and put together your sandwich. Serve and enjoy!