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  • Writer's pictureErin

Egg Salad with Radishes

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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


  • 1 egg

  • 1 tbsp mayonnaise

  • 1 tsp dijon mustard

  • 1 radish

  • salt and pepper

  • radish microgreens


  1. 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.

  2. Place the egg(s) in a pot and fill with enough cold water that the eggs are covered.

  3. 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.

  4. 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


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