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Tarragon Goat Cheese Egg Salad Sandwich stands above the ordinary. Fresh herbs and tangy cheese give brightness and elegance to a classic recipe.

Tarragon Goat Cheese Egg Salad Sandwich

Tarragon Goat Cheese Egg Salad Sandwich stands above the ordinary. Fresh herbs and tangy cheese give brightness and elegance to a classic recipe.
Course Sandwich
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 sandwiches
Author Renee Dobbs

Ingredients

  • 6 large eggs
  • 3 ounces goat cheese crumbles
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons mayonnaise
  • 8 slices bread sourdough recommended, toasted
  • 2 cups lettuce leaves green leaf or romaine
  • 2 tomatoes sliced

Instructions

  1. Place eggs in a single layer in a saucepan and cover with 1 inch of water. Add 1/4 teaspoon salt. Bring to a boil. Cover and remove from heat.
  2. Let stand for 15 minutes. Drain water and replace with cold water and ice. Let eggs cool for 5 minutes.
  3. Peel eggs. After you peel each egg, lightly rinse it to make sure you remove all shell bits. Then place the egg on paper towels.
  4. Place eggs in a medium bowl. Use a fork to mash and crumble the eggs.
  5. Add goat cheese, tarragon, salt, and pepper. Stir to combine.
  6. Fold in mayonnaise. Cover and chill for at least 1 hour.
  7. Top 4 slices of bread with lettuce, tomato, and egg salad. Cover with remaining slices of bread.

Recipe Notes

Tarragon Goat Cheese Egg Salad Sandwich stands above the ordinary. Fresh herbs and tangy cheese give brightness and elegance to a classic recipe.