I discovered my love for radishes a few months ago. Their crunchy texture and semi-spicy kick make these little veggies a great snack with hummus or a lovely addition to any salad. I even added them to my egg salad for a quick and easy lunch – the contrast of the creamy eggs with the crunchy radishes made for a winning combination!
Easy. Flavorful. Light. Basically, this recipe is springtime in a salad.
For a really quick prep, I boiled the eggs*, let them cool a bit and peeled them the night before. This step made it really easy to whip up the salad in less than five minutes on my lunch break 🙂
I enjoyed this dish with gluten free oat crackers and slices of fresh cucumber. It held me over for several hours due to all the protein and the combo of complex carbs, my tummy and I were happy!
Easy Spring-y Egg Salad
4 hardboiled cage-free eggs, peeled and chopped*
2 scallions, chopped
3-4 radishes, small diced
1-2 Tbsp Vegenaise (or mayo)
1 Tbsp plain Greek yogurt (or sour cream or more mayo)
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1/2 to 1 tsp apple cider vinegar
1. Combine all of the ingredients in a medium bowl and stir until combine. Adjust seasoning with salt and pepper if needed and enjoy!
Serve with flax crackers, rice crackers or gluten free oat crackers or gluten free bread
*Nearly-no effort hard-boiled eggs:
1. Put eggs in a medium pot that will fit one layer. Cover with cold water, about 1 inch over the eggs. Bring to a boil, cover and then turn off heat. Let eggs sit for 10-11 minutes and then plunge the eggs in cold ice water to stop the cooking. Peel while running under cold water.
Tip: Use older eggs. The eggs shells peel much more easily after several days of refrigeration due to the pH level of the albumen.