Radishes spice up the typical egg salad formula. Serve it in a sandwich as a healthy lunch recipe.
Here’s a little spring inspiration, from our kitchen to yours.
We’ve been in our new kitchen for 9 months now, and already it seems more like home than our previous kitchen of 5 years.
Perhaps because it can fit more than two people at once (!), it’s the room everyone ends up in.
We view this blog as an extension of our kitchen, so in an effort to make that more tangible, we’ve brought you a little glimpse into it (though we generally prefer being on the other side of the camera!).
More often than not on a Saturday or Sunday, you’ll find us here tinkering with recipes: just the two of us, or with a few friends or family members.
One of the most delicious ways to use hard boiled eggs is this Radish & Egg Salad recipe! Serve it in a sandwich as a healthy lunch recipe.
5 to 6 radishes
3 tablespoons chopped chives
1/2 cup Greek yogurt
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
8 slices whole grain bread (or Homemade Sourdough Bread)
Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
When the eggs are cooked and cooled, peel them and chop them roughly.
Wash the radishes, then cut them in half and thinly slice them.
Thinly slice 3 tablespoons chives.
In a bowl, combine the eggs and chives with 1/2 cup yogurt, 2 tablespoons Dijon mustard, and 1/2 teaspoon kosher salt, then stir in the sliced radishes to taste.
Taste and adjust seasonings as desired.
To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.
Source : Internet
Featured Image Photo Credit: Canva