In my last post, I seemed to imply that I had been living off a two-week supply of pasta with radishes. The statement was a bit of an exaggeration: I had actually been alternating between pasta and bread. Until I ran out of bread. And tortillas. And crackers. And eggs.
What I am trying to say is that radishes are wonderful in egg salad. It might not be news to you, but I've seen, and eaten, so many boring renditions of egg salad, that I thought I would make the announcement here: there is no need to live with humdrum egg salad. Chopped radishes add zing to any egg dish, but especially so in salads. For those who can't figure out how many eggs to boil: three large eggs will provide enough filling for two generous sandwiches. However, egg salad can keep for up to five days, so make some extra for cravings and late night snackings.
Zingy Egg Salad
Yields enough for 2 sandwiches
3 heaping Tbs mayonnaise
6 radishes, with tops if possible
1 green onion/scallion, optional
3 pickled onions or mini gherkins, optional
salt and pepper
1 Tbs chopped parsley, or other fresh herbs, optional
Fill a small pan with enough cold water to just cover the eggs. Bring up to the boil.
When the water is boiling steadily, turn off the heat, cover with a lid, and let sit for ten minutes.
In the meantime, thinly slice or finely chop the radishes, and tops, if using.
Chop the green onion and pickled onions, if using.
Combine radishes, onions, parsley and mayonnaise, and set aside.
When the eggs are done, plunge in an ice bath until cool.
Peel the eggs, and roughly chop.
Add to the dressing.