Herbed Egg Salad

Makes 4 sandwiches


  • 8 hard-boiled eggs, chopped
  • 1-2 tbsp French tarragon, chopped
  • ½ cup lovage stems and/or leaves, finely chopped
  • 4 tbsp mayonnaise
  • 1-2 shallots, chopped
  • salt to taste
  • pepper to taste
  • sorrel (enough to dress 4 sandwiches)
  • 8 slices of 7-grain bread


  1. Add eggs to a pot of cold water.  Simmer for 17 minutes.  Remove from water, remove  shells and chop the eggs in a bowl
  2. Clean, dry and cut herbs. Add herbs (except the sorrel) to chopped eggs
  3. Add mayonnaise, salt and peppers
  4. Spread egg salad on sandwiches and top with sorrel
  5. Serve open-faced or with a slice on top

Note: Eva from Eva's Garden calls lovage the “cell of the symphony” due to its deep, rich, powerful tone. Also great in salads, for use in place of celery and with fish (particularly great with bluefish)