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Key's Bar & Grill - Foshay
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Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Tarragon Shallot Egg Salad Sandwiches

Makes 6 sandwiches 
 

Ingredients


For egg salad:

 8 Large  eggs
 1/2 cup   Mayonnaise
 3 Tablespoons  Finely chopped shallot
 1 1/2 Tablespoons  Finely chopped fresh tarragon
 2 teaspoons   Tarragon vinegar or white-wine vinegar
 1/4 teaspoon   Salt
 1/4 teaspoon  Black pepper

For sandwiches:

  Optional  Mayonnaise for spreading on bread
 12 slices    Seedless rye bread or 6 kaiser rolls
 3 cups    Tender pea shoots (3 oz)

Directions

Make eggs with cold water by 1 inch in a 2 quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand 5 minutes to cool. Peel eggs and finely chop.Stir together eggs and remaining salad ingredients in a bowl with a fork.Spread some mayonnaise on bread and make sandwiches with egg salad and pea shoots.Note: Egg salad can be made 1 day ahead and chilled, covered.Source: Gourmet magazine, 4/2003