Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.
  • Let stand for 15 minutes. Drain water and replace with cold water and ice. Let eggs cool for 5 minutes.
  • 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.
  • Place eggs in a medium bowl. Use a fork to mash and crumble the eggs.
  • Add goat cheese, tarragon, salt, and pepper. Stir to combine.
  • Fold in mayonnaise. Cover and chill for at least 1 hour.
  • Top 4 slices of bread with lettuce, tomato, and egg salad. Cover with remaining slices of bread.