There's just something about springtime and egg salad. During the winter it's hardly on my radar, but as soon as Easter Sunday (and the Masters Tournament) pass, it's always on my mind.
Egg salad is one of my boyfriends favorite snacks, and I can quickly throw it together for a lunch on the go. It never fails to stop me in my tracks thinking, this is soooo good. Why don't I make it more?
I prefer an unfussy version. You know, one with no tricks up its sleeve. This recipe is no exception. It's all about the eggs. But since it's entertaining month here at the Kitchn, I thought I'd better put its party clothes on.
Sliced radishes are the perfect way to add a pop of gorgeous color, in an understated kind of way, while the crunch adds a little texture without overpowering the delicate flavors. It's stunning. Wouldn't this look beautiful served as hors d'oeuvres or as a ladies lunch? I think so.
Looks like egg salad just got its time to shine!
Egg Salad with Radishes
Serves 2 (if you're really hungry) - 4
8 eggs 1/4 cup plus 2 tablespoons mayonnaise (I prefer Duke’s) 3 tablespoons snipped chives 2 teaspoons cider vinegar 1/2 teaspoon prepared mustard 1/4 teaspoon kosher salt, or to taste Thinly sliced radishes, to taste
Bring the eggs to a boil in a pot of water. Immediately remove from heat and allow to cook for 11-12 minutes. Rinse with cold water (or place in an ice bath) to stop the cooking. Peel and coarsely chop.
Combine chopped eggs, mayonnaise, chives, cider vinegar, mustard, salt. Adjust seasoning to taste. Chill, if desired. Dallop the egg salad onto a slice of sourdough or country bread. Arrange slice radishes on top and serve.