James Carrier
Makes 4 servings

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Ratings & Reviews

JessieSramek's Review

March 09, 2012
Very good- the balsamic vinegar gives a nice twist on standard egg salad.

mrshaworth's Review

April 16, 2013
I skipped the actual "salad" part, but the egg salad itself was phenomenal. I substituted Herbs de Provence for the tarragon and it worked well with the other flavors.