Tarragon-Shallot Egg Salad Sandwiches

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped CHRISTOPHER RANCH shallots
• 1 1/2 finely chopped fresh tarragon
• 2 teaspoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Place eggs in a saucepan with water and bring to a boil. Reduce heat to low and cook eggs 30 seconds. Remove from heat and let eggs sit covered for 15 minutes.
2. Transfer eggs to a bowl of chilled water to cool. Peel eggs and finely chop.
3. Stir together eggs and remaining ingredients. Spread onto two slices of your favorite bread and enjoy