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Tarragon-coriander egg salad with gherkins on pumpernickel



  • 10 hard-boiled eggs, peeled
  • 6 tablespoon mayonnaise
  • 1 tablespoon small bunch fresh tarragon, leaves finely chopped
  • 2 teaspoon ground coriander
  • 1/2 teaspoon lemon, zested and juiced
  • 1/2 teaspoon salt
  • 1 teaspoon large shallot, minced
  • 1 teaspoon grainy dijon mustard
  • 1 teaspoon package party pumpernickle
  • 10 teaspoon gherkins, thinly slice lengthwise


Baking Directions:

In a large mixing bowl, use a fork to coarsely crumble the hard-boiled eggs.

Add the remaining ingredients (except for the bread and the gherkins) and stir together well.

Put a bunch of bread slices on a baking sheet and toast in an oven preheated to 350 degrees for about five minutes.

Put a spoonful of egg salad in the middle of each slice of bread and top with a couple slices of gherkin and a strand or two of lemon zest.