Egg Salad with Tarragon Ravigote
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 5 hard-cooked eggsdivided
  • 1/4cup minced red onion
  • 1tablespoon minced shallot
  • 1teaspoon Dijon mustard
  • 1teaspoon capersrinsed and drained
  • 1tablespoon chopped fresh tarragon
  • 1tablespoon champagne vinegar or white wine vinegar
  • 1/4cup cup olive oil
  • 1tablespoons fresh minced flat-leaf parsley
  • 8slices rustic bread
  • 2cups arugula leaves
  • 1 tomatothinly sliced
  1. Peel and coarsely chop four hard-cooked eggs and place in a medium bowl; stir in red onion. Set aside.
  2. Crumble remaining egg into a small food processor. Stir in shallot, mustard, capers, tarragon, and vinegar; process until finely chopped and a paste starts to form. With motor running, add olive oil; and process until smooth. Season with salt and pepper.
  3. Add all but about 2 tablespoons of egg sauce (ravigote) to chopped eggs and gently fold to mix. Stir in parsley.
  4. Arrange bread on a work surface. Divide egg mixture among four slices. Top each with arugula and tomato slices. Spread reserved ravigote on remaining four bread slices, and put sandwiches together. Halve and serve.
Recipe Notes
Nutrition Facts
Egg Salad with Tarragon Ravigote
Amount Per Serving
Calories 379 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 302mg 101%
Sodium 443mg 18%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 379 cal, 21g fat (13g mono, 3g poly, 5g sat), 302mg chol, 15g protein, 28g carb, 3g fiber, 443mg sodium