Tarragon Egg Salad Sandwich

So Friday when I got home, I really wanted an egg salad sandwich. Just kidding. But really, I had never made an egg salad sandwich and didn't really understand why people made them. But, I had some eggs, some tarragon left over from another recipe and stumbled upon a Gourmet recipe for Tarragon Egg Salad. So, I thought I would give it a try.

Egg Salad
Gourmet via epicurious.com
Serves 6

8 large eggs
1/2 cup mayonnaise
3 tbsp finely chopped shallots
1 1/2 tbsp chopped tarragon
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper

To hard boil eggs, cover with cold water by 1 in in pot and bring to a boil. Cover, take of heat, and let sit for 10 minutes. Drain, rinse with cold water, and then let sit in ice water for about 5 minutes.
Peel eggs and chop.

Stir eggs with remaining ingredients. Put between 2 slices of bread and dress with lettuce if desired.
The egg salad can be refrigerated for up to 1 day.

I have to say that I was quite impressed. For eggs and mayo, this sandwich was delicious. I might actually wake up one morning craving one. And maybe that morning all also learn not to delete pictures from my camera before I make sure they have uploaded. But no, I'm not bitter.

Bacon and Asparagus Quiche

The best part of quiche is that you can use whatever you have in the fridge to make it and the base of it: eggs, milk, and cream, I always have on hand so it often becomes dinner when a visit to the grocery store is past due.

For this quiche I used eggs fresh from the sister's back yard,


Oscar Mayer natural (no nitrates added) bacon,


parmesan cheese (BelGioioso is my favorite brand),


and asparagus (straight from Mexico, courtesy of Publix).

Bacon and Asparagus Quiche
Recipe adapted from Baking Illustrated
Serves 6-8

1 pre-made pie crust
8 slices bacon
2 large eggs plus 2 large egg yolks
1 cup whole millk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white or black pepper
1 cup grated parmesan cheese
a few hand fulls of asparagus, trimmed

Pre bake pie shell at 375 F until slightly browned.
While pie crust is baking, cook bacon in large skillet over medium heat, until crispy. Remove bacon onto paper towels. Pour off all but 1 Tbsp of bacon grease. Add asparagus to the skillet and cook over medium heat until crispy but still firm,
about 7 minutes.

Meanwhile, whisk together the eggs, egg yolks, milk, cream, salt, and pepper.
Crumble the bacon into bite sized pieces onto the bottom of your pie crust.

Add parmesan and asparagus. Lastly, pour the egg mixture into the pie.

Bake until light golden brown and a knife blade inserted about 1 inch from the edge comes out clean and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer to a rack to cool. Let cool for at least 15 minutes before slicing.