Egg Salad Sandwiches


6 large eggs
1/3 cup mayonnaise
2 tsp tarragon (or Dijon) mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 Tbsp capers
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh cilantro
12 slices multi-grain whole wheat bread


  1. Bring a medium saucepan filled three quarters with water to a boil.
  2. Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
  3. Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
  4. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
  5. Spread the egg salad on the bread slices and serve.

Makes 6 servings.

Source: The Oprah magazine