French-Inspired Egg Salad Sandwiches

  • Yield: 4 Sandwiches 1x


Fresh tarragon, cornichons and dijon enhance the flavor of this totally mayo-free take on egg salad.



For Egg Salad:

  • 6 large hard boiled eggs
  • 1/4 cup plain Greek yogurt (I used Stonyfield 0% Fat)
  • 2 teaspoons white wine vinegar
  • 1 1/2 teaspoons ground flaxseed (I used Barlean’s Forti-Flax)
  • 1 teaspoon dijon mustard
  • 1 teaspoon finely chopped tarragon
  • 1/4 teaspoon kosher salt
  • Pinch of ground white pepper
  • 1 tablespoon chopped cornichons

For Sandwiches:

  • Toasted bread
  • Thinly sliced radishes
  • Pea shoots


  1. Peel hard boiled eggs. In a large bowl, whisk together yogurt, vinegar, flax, dijon, tarragon, salt and pepper. Add cornichons and stir to combine. Place hard boiled eggs on top and mash with a potato masher or fork until well combined.
  2. Serve egg salad on top of your favorite toasted bread with thinly sliced radishes and pea shoots on top.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

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