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Hungry for more? This recipes was featured in a podcast episode!
Radish in this egg salad is the perfect crunchy companion to the creamy egg & mayo. Spread it between two slices of sourdough bread and top with a generous handful of radish sprouts.
Prep Time: 10 min
Cook time: 10 min
Yield: 1 sandwich
Ingredients
1 egg
1 tbsp mayonnaise
1 tsp dijon mustard
1 radish
salt and pepper
radish microgreens
Directions
Scale the recipe for the number of sandwiches you wish to make (Approximately 1 egg per sandwich). You can keep this in the fridge for 3 days if you want to make a bigger batch.
Place the egg(s) in a pot and fill with enough cold water that the eggs are covered.
Bring the water to boil. Once it begins to boil, turn off the element and set a timer for 10 minutes. After 10 minutes, pour out the hot water from the pot and fill with cold water & allow the eggs to cool for a few minutes.
Peel eggs and place in a bowl. Mash with a fork. Add the mayonnaise, mustard, salt & pepper to taste. Spread between two slices of bread and top with a generous handful of radish microgreens.
Zhuzh it up!
If you've got chives, chop them up and mix them in here, too!
This is also great when served in a fresh pita bread.
This amazing recipe was written by Erin Walker