Egg Salad with Radishes and Scallions

Inspiration:
A recipe from our CSA's newsletter. (Our farmer's wife is a chef.)

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 medium scallion, sliced thin
• 1 tablespoon minced fresh dill
• 1/2 medium stalk celery, chopped fine (about 3 tablespoons)
• 3 medium radishes, minced (about 3 tablespoons)
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon table salt
• ground black pepper
  

Instructions:

1. Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of water (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
2. Mix all ingredients together in medium bowl, including pepper to taste. Serve.

Recipe Notes: Can be covered and refrigerated overnight.

Liz's Rating: 9/10