Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 5 star values: 0

Notes: The texture of the salad depends on how you mash the eggs: For a fluffier quality, separate the whites and yolks and mash with a fork or whirl separately in a food processor to desired consistency; for a creamier texture, mash or whirl whites and yolks together. As flavor alternatives, substitute 1 teaspoon curry powder and/or 1 tablespoon chopped fresh dill for the tarragon. You can make the egg salad (step 1), Pickled Onion Salad, and Melted Cucumbers up to 1 day ahead; cover separately and chill.

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix eggs with enough mayonnaise for desired consistency. Stir in mustard, tarragon, and thyme. Add salt and pepper to taste.

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  • Put salad mix in another bowl; mix with olive oil and vinegar, and salt and pepper to taste.

  • Place two slices of bread on each plate. Spread egg salad equally on slices. Top equally with Pickled Onion Salad and Melted Cucumbers. Mound salad mix alongside.

Nutrition Facts

637 calories; calories from fat 59%; protein 21g; fat 42g; saturated fat 7.8g; carbohydrates 43g; fiber 6.6g; sodium 1105mg; cholesterol 441mg.
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