With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.

　　

Ingredients

Makes 6 servings

　　

FOR EGG SALAD

8 large eggs

　　1/2 cup mayonnaise

　　3 tablespoons finely chopped shallots

　　1 1/2 tablespoons finely chopped fresh tarragon leaves, 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

　　

FOR SANDWICHES

Mayonnaise for spreading on bread (optional)

　　12 slices seedless rye bread or 6 kaiser rolls

　　3 cups (3 ounces) tender pea shoots or shredded lettuce

　　

MAKE EGG SALAD

Step 1

Cover the eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce the heat to low and cook the eggs, covered completely, 30 seconds. Remove pan from heat and let the eggs stand in hot water, covered, 15 minutes.

　　

Step 2

Transfer the 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.

　　

Step 3

Stir together the eggs and remaining salad ingredients in a bowl with a fork.

　　

MAKE SANDWICHES

Step 4

Spread some mayonnaise (if using) on the bread and make sandwiches with the egg salad and pea shoots.

　　

DO AHEAD

Step 5

The EGG SALAD can be made 1 day ahead and chilled, covered.

　　The Epicurious Cookbook