ID:434
Recipe Name:TARRAGON SHALLOT EGG SALAD SANDWICHES
Name: roberto froillan
Email: froilanrositos@yahoo.com.ph
Date: June 18, 2006
Category: Sandwiches
Category: Other Recipes
Nationality: Filipino
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Number of servings: make 6 serving
Calories Per Serving: make 6 serving
Preparation Time: Active time: 25 min Start to finish: 45 min
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
None
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Right Ingredients:
For sandwiches
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce
For sandwiches
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce
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| Cooking
Instructions: |
Instructions: 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 and remaining salad ingredients in a bowl with a fork.
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| Serving Suggestion: |
For egg salad
8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
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| Additional Comments: |
None
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| Preparation Time: |
Active time: 25 min Start to finish: 45 min
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| Number of servings: |
make 6 serving
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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