Tarragon Egg Salad Recipes

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TARRAGON TUNA SALAD



Tarragon Tuna Salad image

This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor. You must try this!

Provided by MARIA BUJAK

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

⅓ cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 teaspoon minced lemon zest
2 teaspoons lemon juice
1 teaspoon Dijon mustard
⅛ teaspoon black pepper
1 (12 ounce) can solid white tuna packed in water, drained and flaked
8 (1 ounce) slices white or whole wheat bread
8 thin slices red tomato
4 (1 ounce) slices provolone cheese

Steps:

  • Whisk together mayonnaise, parsley, chives, tarragon, lemon zest, lemon juice, Dijon mustard, and pepper in a bowl until well combined. Gently stir in the flaked tuna, cover, and refrigerate until chilled, about 30 minutes.
  • Spread tuna evenly over four of the bread slices. Top with tomatoes, and cheese if using, then top with remaining bread slices.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 31.1 g, Cholesterol 51.7 mg, Fat 24.7 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 7.6 g, Sodium 814.5 mg, Sugar 3 g

TARRAGON EGG SALAD



Tarragon Egg Salad image

Provided by Food Network

Time 15m

Yield 2-4 servings

Number Of Ingredients 0

Steps:

  • Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

TARRAGON SHALLOT EGG SALAD SANDWICH



Tarragon Shallot Egg Salad Sandwich image

Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).

Provided by swissms

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 large eggs
1/2 cup sour cream
3 tablespoons finely chopped shallots (or can substitute white, yellow or red onion)
1 1/2 tablespoons finely chopped fresh tarragon (to taste) or 1 teaspoon dried tarragon (to taste)
2 teaspoons white wine vinegar or 2 teaspoons tarragon vinegar
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
4 kaiser rolls or 4 croissants
baby spinach leaves (optional) or romaine lettuce (optional)
sliced tomatoes (optional)

Steps:

  • 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 salad ingredients in a bowl with a fork.
  • Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.

FRESH SPINACH AND TARRAGON SALAD



Fresh Spinach and Tarragon Salad image

A favorite salad that family and friends always love!

Provided by Jackie M.

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 bunch spinach, rinsed and torn into bite-size pieces
2 eggs
5 slices bacon
½ cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon dried tarragon
¼ teaspoon ground black pepper

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Combine the spinach, egg and bacon.
  • Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.

Nutrition Facts : Calories 464 calories, Carbohydrate 4.8 g, Cholesterol 116.8 mg, Fat 46.1 g, Fiber 1.9 g, Protein 9.7 g, SaturatedFat 9.6 g, Sodium 685.4 mg, Sugar 1.6 g

TARRAGON EGG SALAD



TARRAGON EGG SALAD image

Categories     Salad     Egg

Number Of Ingredients 12

Makes about 2 cups Start to Finish: 50 minutes
INGREDIENTS DIRECTIONS
6 eggs
1 small shallot, finely chopped (about ¼ cup)
¼ cup white wine vinegar
1 tablespoon thinly sliced chives
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped tarragon leaves
3 tablespoons reduced-fat mayonnaise
Sea salt and freshly ground black pepper
Chive blossoms, for garnish (optional)
Toasted bread, for serving

Steps:

  • 1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process. 2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature. 3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives,

TARRAGON EGG SALAD



Tarragon Egg Salad image

From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Recipe#64854 to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.

Provided by Busters friend

Categories     < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 10

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon tarragon leaf, freshly minced
1 tablespoon flat leaf parsley, freshly minced
2 teaspoons dijon-style mustard
2 teaspoons lemon juice, fresh
1 1/2 teaspoons celery seeds
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
6 hard-cooked eggs, peeled (chopped or sieved)

Steps:

  • 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
  • 2. Fold in the eggs.
  • 3. Chill until serving.

Nutrition Facts : Calories 326.6, Fat 23.8, SaturatedFat 7.2, Cholesterol 645.1, Sodium 2045.1, Carbohydrate 7.5, Fiber 0.4, Sugar 2.8, Protein 20

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