Tarragon Shallot Egg Salad Sandwiches

from the Recipe Shoebox

The ingredients:
8 large eggs
1/2 cup mayonnaise
3 Tbs. finely chopped shallots
1-1/2 Tbs. finely chopped fresh tarragon
2 tsp. tarragon vinegar or white wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
12 slices seedless rye bread (I used pumpernickel)
mayonnaise for spreading on bread (optional)
3 cups tender pea shoots or shredded lettuce (I used broccoli sprouts)

Hard boil eggs and allow to cool. Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

To make sandwiches, spread mayonnaise on rye bread, add eggs salad and top with pea shoots.

*Note: Egg salad can be made a day ahead of time. Keep chilled and covered. *