Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Egg Salad Sandwiches With Tarragon

 
One serving costs about $1.17

$1.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,dairy-free,dairy free,lacto ovo vegetarian salad
spoonacular Score:50%

Spoonacular Score: 50%

 

One serving contains 227 calories, 8g of protein, and 20g of fat. For 70 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up mayonnaise, pepper, tarragon, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Try Avocado Egg Salad Tea Sandwiches, Tarragon Chicken Salad Sandwiches, and Tarragon Chicken Salad Sandwiches for similar recipes.

Ingredients

Servings:
some
some arugula
arugula
8 large
8 large cooked eggs
cooked eggs
0.5 cups
0.5 cups mayonnaise
mayonnaise
some
some bell pepper
bell pepper
some
some salt
salt
4 Tbsps
4 Tbsps shallot
shallot
12 slices
12 slices sourdough bowl
sourdough bowl
1 Tbsp
1 Tbsp tarragon
tarragon
3 tsps
3 tsps white wine vinegar
white wine vinegar
some arugula
some
arugula
8 large cooked eggs
8 large
cooked eggs
0.5 cups mayonnaise
0.5 cups
mayonnaise
some bell pepper
some
bell pepper
some salt
some
salt
4 Tbsps shallot
4 Tbsps
shallot
12 slices sourdough bowl
12 slices
sourdough bowl
1 Tbsp tarragon
1 Tbsp
tarragon
3 tsps white wine vinegar
3 tsps
white wine vinegar


Instructions

  1. Stir together, eggs, shallot, tarragon, vinegar, and mustard and 1/4 cup mayonnaise. If the salad is too dry, add a tablespoon of mayonnaise at a time until it comes together. Season with salt and pepper.
  2. Place lettuce on six pieces of bread. Spread egg salad on top of the arugula then top with remaining slices of bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.17
Ingredient
some arugula
8 larges cooked eggs
½ cups mayonnaise
some bell pepper
4 tablespoons shallot
12 slices sourdough bowl
1 tablespoon tarragon
3 teaspoons white wine vinegar
Price
$0.86
$2.47
$0.57
$2.24
$0.22
$0.11
$0.45
$0.08
$7.00

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can use yogurt instead of mayonnaise to salads more protein rich and less heavy.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Disclaimer

Nutritional Information

Quickview
274 Calories
11g Protein
21g Total Fat
8g Carbs
12% Health Score
Limit These
Calories
274
14%

Fat
21g
33%

  Saturated Fat
4g
29%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
289mg
96%

Sodium
436mg
19%

Get Enough Of These
Protein
11g
23%

Vitamin C
97mg
119%

Vitamin A
3039IU
61%

Vitamin K
45µg
43%

Selenium
23µg
34%

Vitamin B2
0.44mg
26%

Folate
85µg
21%

Vitamin B6
0.41mg
20%

Phosphorus
186mg
19%

Vitamin E
2mg
18%

Vitamin B5
1mg
15%

Iron
2mg
13%

Manganese
0.25mg
13%

Vitamin B12
0.7µg
12%

Vitamin D
1µg
10%

Potassium
360mg
10%

Zinc
1mg
9%

Fiber
2g
8%

Calcium
81mg
8%

Magnesium
28mg
7%

Vitamin B1
0.08mg
6%

Vitamin B3
0.93mg
5%

Copper
0.09mg
5%

covered percent of daily need

Related Recipes