Easy Spring-y Egg Salad

May 3, 2012 at 6:35 am 8 comments

I discovered my love for radishes a few months ago. Their crunchy texture and semi-spicy kick make these little veggies a great snack with hummus or a lovely addition to any salad. I even added them to my egg salad for a quick and easy lunch – the contrast of the creamy eggs with the crunchy radishes made for a winning combination!

Easy. Flavorful. Light. Basically, this recipe is springtime in a salad.

For a really quick prep, I boiled the eggs*, let them cool a bit and peeled them the night before. This step made it really easy to whip up the salad in less than five minutes on my lunch break :)

I enjoyed this dish with gluten free oat crackers and slices of fresh cucumber. It held me over for several hours due to all the protein and the combo of complex carbs, my tummy and I were happy!

Easy Spring-y Egg Salad

Ingredients

4 hardboiled cage-free eggs, peeled and chopped*
2 scallions, chopped
3-4 radishes, small diced
1-2 Tbsp Vegenaise (or mayo)
1 Tbsp plain Greek yogurt (or sour cream or more mayo)
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1/2 to 1 tsp apple cider vinegar

Directions

1. Combine all of the ingredients in a medium bowl and stir until combine. Adjust seasoning with salt and pepper if needed and enjoy!

Serve with flax crackers, rice crackers or gluten free oat crackers or gluten free bread

*Nearly-no effort hard-boiled eggs:

1. Put eggs in a medium pot that will fit one layer. Cover with cold water, about 1 inch over the eggs. Bring to a boil, cover and then turn off heat. Let eggs sit for 10-11 minutes and then plunge the eggs in cold ice water to stop the cooking. Peel while running under cold water.

Tip:  Use older eggs.  The eggs shells peel much more easily after several days of refrigeration due to the pH level of the albumen.

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Entry filed under: Gluten Free, Lunch, Soups and Salads, Vegetarian. Tags: , , , , , , , .

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8 Comments Add your own

  • 1. Gluten Free A-Z  |  May 3, 2012 at 6:51 am

    Love the addition of radishes and scallions.

    Reply
  • 2. Julie Hansen Intuitive  |  May 3, 2012 at 8:24 am

    Very nice recipe…and now I know what to do with the radishes in my farm box!

    Reply
  • 3. lightlycrunchy  |  May 3, 2012 at 10:39 am

    Ive never thought to put radish in egg salad before. Scallions, yes, but not the radish. Great idea! I struggled to find things to do with the radish from my garden last year.

    Reply
  • 4. Sonia! The Healthy Foodie  |  May 3, 2012 at 11:24 am

    Testing, one two… is this thing going to let me comment now? I feel like I haven’t been here in ages, maybe it’s forgotten all about how it doesn’t like me and won’t allow me to comment here!

    Been so busy with the new site and planning my vacation and all lately, I haven’t had much time to visit all my favorite blogs. I REALLY miss that!

    Your pictures are getting nicer by the day, girlfriend! Wow! You just got me wanting to eat eggs, and I don’t really care much for them. I’d have never thought of adding radishes to them, what a great idea! LOVE IT!

    I’m guessing I probably missed an update or two on the yogurt business… will have to spend a little moment reading some of the posts that I’ve missed. Hope things are doing great!

    Reply
  • 5. Sonia! The Healthy Foodie  |  May 3, 2012 at 11:25 am

    OMG, it went through! It worked! WOOOOOH! I’m so excited! I was able to comment on your site, Nora! This just made my day! =D

    Reply
  • 6. healthfulpursuit  |  May 3, 2012 at 1:39 pm

    Oh my goodness, this is exactly what I want for dinner tonight. Thanks so much, I’m totally going to make this :)

    Reply
  • 7. Ashlae W. | oh, ladycakes  |  May 3, 2012 at 8:21 pm

    Sometime in the very near future I’m introducing my belly to eggs, again. And this is the first recipe I’m going to try – because I absolutely adore egg salad.

    Reply
  • 8. spabettie  |  May 3, 2012 at 9:46 pm

    beautiful photos and great recipe – fresh!

    Reply

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