Egg Salad with Radish, Green Onions, and Dill

#652       Comment on this recipe.

Pre-Notes

This will make enough egg salad for 4 sandwiches.

The egg salad can be made 1 day in advance and refrigerated.

Ingredients

1. 6 large eggs
2. 1/4 c mayonnaise
3. 1 medium scallion, sliced thin
4. 1 T minced fresh dill
5. 1/2 medium stalk celery, chopped fine (about 3 tablespoons)
6. 3 medium radishes, minced (about 3 tablespoons)
7. 2 t Dijon mustard
8. 2 t lemon juice
9. 1/4 t salt
10. pepper to taste

Instructions

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.
2. Remove pan from heat, cover, and let sit for 10 minutes.
3. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent).
4. Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes.
5. Peel and dice eggs medium.
6. Mix mayonnaise, green onion, dill, celery, radishes, mustard, lemon juice, salt, and pepper, to taste, in medium bowl.
7. Mix in eggs.
8. Serve.

Picture of Recipe