Saturday, June 21, 2008

Egg Salad with Radishes and Scallions

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

  • 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

  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

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