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POST-EASTER WEEK: TARRAGON SHALLOT EGG SALAD SANDWICHES

The fridge is full of Easter Sunday leftovers — boiled eggs, ham, unused potatoes and more. This week, we'll give you some ideas for re-imagining those leftovers into something delicious. This very fancy egg salad recipe comes from the Web site epicurious.com and was first published in Gourmet magazine in April 2003.

INGREDIENTS

8 large hard-boiled eggs

1/2 cup mayonnaise

3 tablespoons finely chopped shallot

1 1/2 tablespoons finely chopped fresh tarragon, or to taste

2 teaspoons tarragon vinegar or white-wine vinegar

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

For sandwiches:

Mayonnaise for spreading on bread (optional)

12 slices seedless rye bread or 6 Kaiser rolls

3 cups tender pea shoots (3 oz.) or shredded lettuce

DIRECTIONS:

If your eggs aren't already boiled: Cover 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 in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:

Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots or lettuce.

Makes six sandwiches.

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