Garden Egg Salad
Pastured eggs, purple radishes, scallions, tarragon and homemade mustard and mayonnaise make up this open-faced egg salad sandwich..
Allow eggs to come to room temperature, then place in a pan and cover with cold water and a spoonful of white vinegar. Quickly bring to a boil, then cover and remove from heat. Allow to stand 10 minutes before transferring eggs to a bowl of ice water and let cool at least 5 minutes. Shells should peel off easily.
Dice eggs and combine in a bowl with slivered radishes, scallions, fresh tarragon and arugula microgreens. Fold in a spoonful of homemade lacto-fermented mayonnaise and another of homemade mustard. Season to taste with sea salt and freshly ground pepper.
Serve with sprouted oat toast points, a thick slice of tomato and salad of seasonal field greens.
This post is part of Food Renegade’s Fight Back Fridays
