It was Easter and many of you probably have WAY too many hardboiled eggs. Who needs a better excuse to make Egg Salad? This recipe also has the bonus of incorporating a few other ingredients from this week’s share; Radishes, Dill and Spring Onions. You can use Green Garlic too if you like.
Egg Salad With Radish, Scallions and Dill - Makes 2 ½ cups enough for 4 Sandwiches or serve on a bed of lettuce
6 large Eatwell Farm Eggs ¼ cup Mayonnaise 1 medium Eatwell Farm Green/Yellow Onion (Nigel’s description, not mine) sliced thin 1 TB minced fresh Dill ½ medium stalk of Celery chopped fine, about 3 TB If you don’t have celery at home don’t worry about it I am using a little more radish instead 3 medium Radishes, minced about 3 TB 2 tsp Dijon Mustard 2 tsp Lemon juice ¼ tsp Salt Ground Pepper to taste
Place eggs in a medium saucepan, covered with 1 inch of water and bring to boil over high heat. Remove from heat, cover and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 qt water and 1 tray of ice cubes. Drain the water off the eggs and shake in the pot to crack the shells, put eggs into the ice water bath and let sit for 5 minutes, peel and dice medium. Mix all the ingredients together in a bowl, including pepper to taste.