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. IMG_1817.JPG

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.