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
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Jenny @ Nourished Kitchen said,
June 4, 2009 at 11:34 am
Eggs are finally really coming in here. We usually go through about 2 dozen a week and now we’re getting 3-5 dozen so egg salad is definitely on our list. I’d never considered adding radishes is to it before. Bet that’s fantastic.
Ren said,
June 4, 2009 at 12:08 pm
I like the textural contrast (crunchy radish and soft egg) as well as the peppery flavor. Radishes are also packed with vitamin C and pretty decent amounts of B6 and riboflavin.
Thanks!
FoodRenegade said,
June 5, 2009 at 10:54 am
I’ve been making egg salad with sour cream recently. It sure is yummy. And your tomato looks heavenly!!
Thanks for sharing this in today’s Fight Back Friday carnival.
Cheers,
KristenM
(AKA FoodRenegade)
Ren said,
June 5, 2009 at 11:02 am
That’s a Zapotec pleated heirloom tomato- it tastes incredible!
The sour cream sounds tasty, I’ll have to give that a try next time.
Thanks!