Recipe courtesy of Gourmet Magazine

Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 sandwiches
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6 hard-boiled large eggs, peeled

1 tablespoon finely chopped shallot

2 teaspoons finely chopped fresh tarragon leaves

2 tablespoons drained capers, rinsed and finely chopped

1/2 cup mayonnaise

6 (4 to 5-inch) soft round seeded rolls, split

18 watercress sprigs, tough stems discarded

1/4 pound sliced smoked salmon


  1. Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.