RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3445
| View Recipe |
|
|
| Recipe Name: |
Tarragon Shallot Egg Salad Sandwiches - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.02
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Egg salad can be made 1 day ahead and chilled, covered.
|
|
Ingredients:
0.5 Cup mayonnaise
0.25 Teaspoon pepper, black
|
Directions:
Make egg salad:
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, mayonnaise, shallots, tarragon, vinegar, salt and pepper in a bowl with a fork.
Make sandwiches:
Spread some additional mayonnaise (if desired) on bread and make sandwiches with egg salad and pea shoots. |
|
|
|
| Nutrition per Serving: |
| Calories: |
297 |
Total Carbs: |
34.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
215.0 |
Fat: |
12.0 |
Protein: |
12.00 |
| Fiber: |
0.03 |
Sodium: |
597.15 |
|
|
|
