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Ingredients

• 8 hard-cooked large eggs, shelled and mashed (see notes)
• About 1/2 cup mayonnaise (regular or reduced fat) or sour cream (or equal portions of each)
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon (see notes)
• 1/2 teaspoon minced fresh thyme leaves or dried thyme
• Salt and pepper
• 6 cups baby salad mix, rinsed and crisped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 8 slices dense-textured pumpernickel bread or toasted firm-textured white bread or 4 English muffins, split and toasted
• Pickled Onion Salad
• Melted Cucumbers

Description

Notes: The Texture Of The Salad Depends On How You Mash The Eggs: For A Fluffier Quality, Separate The Whites And Yolks And Mash With A Fork Or Whirl Separately In A Food Processor To Desired Consistency; For A Creamier Texture, Mash Or Whirl Whites And Y

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