A delightful twist on the classic egg salad sandwich, featuring fresh herbs and a creamy dressing.
Place the eggs in a saucepan and cover with water by about an inch. Bring the water to a boil over medium heat.
Adding a pinch of salt to the water can help prevent the eggs from cracking during boiling.
Once boiling, remove the saucepan from heat, cover, and let the eggs sit in the hot water for 12 minutes.
Timing is key to ensure the eggs are perfectly cooked without overcooking.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and chop them finely.
Cooling the eggs quickly in ice water makes peeling easier.
In a mixing bowl, combine the chopped eggs, sour cream, minced shallots, chopped tarragon, and black pepper. Mix well with a fork.
Mix gently to keep the egg pieces intact for a better texture.
Toast the bread slices if desired. Spread the egg salad evenly onto four slices of bread.
Toasting the bread adds a nice crunch and prevents it from becoming soggy.
Top each sandwich with a leaf of romaine lettuce and a slice of tomato. Cover with the remaining bread slices.
Secure the sandwich with a toothpick if serving as finger food.
Serve the sandwiches immediately and enjoy!
Pair with a side salad or chips for a complete meal.
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