Although fairly straight forward, egg salad sandwiches can vary significantly with minor adjustments. This recipe calls for the inclusion of fresh herbs and shallot, which add a fresh burst of flavor to the classic sandwich. Different methods of cooking the eggs can also affect flavor and texture. For all my hard boiled eggs, I prefer the gentle cooking method described below, as it leaves the eggs vibrant and at the perfect consistency.
- 5 eggs
- 1-2 Tablespoons mayonnaise (Greek yogurt would work also)
- 1 teaspoon dijon mustard
- 1 Tablespoon + 2 teaspoons shallot, minced
- 1 Tablespoon parley, minced
- 1 Tablespoon tarragon, minced
- salt and pepper, to taste
Place the eggs in a pot and cover with 2 inches water. Heat until water reaches a gentle boil, then remove from heat and let sit for 12 minutes. Gently place the eggs in bowl of cold water and let rest for a minute or so. Pat the eggs dry, then peel and dice them into a bowl. Stir in mayonnaise, mustard, shallot, herbs, and freshly ground black pepper and salt to taste.