Tasty Radish Egg Salad

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I’ve always loved egg salad, but sometimes the classic version needs a little shake-up. One day, while chopping up some leftover radishes from my garden, I thought – why not add these to my usual egg salad recipe? The crunch and slight pepper kick from the radishes turned out to be exactly what my sandwich needed.

Now, this radish egg salad has become my go-to lunch option. It’s quick enough to whip up in the morning before work, and it keeps well in the fridge for a couple of days. I usually make a bigger batch on Sundays, which means I’ve got lunch sorted for the first half of the week. If you’re looking for a fresh spin on traditional egg salad, this might just become your new favorite too.

What Kind of Radishes Should I Use?

Regular red globe radishes from your local grocery store work perfectly in this egg salad, but don’t be afraid to experiment with other varieties. French breakfast radishes, with their elongated shape and milder flavor, make a great alternative, while watermelon radishes can add a beautiful pop of pink color to your dish. When picking your radishes, look for firm, bright specimens with fresh-looking leaves – if the leaves are still attached, they should be green and crisp, not wilted. For the best texture in this salad, try to choose radishes that are similar in size so they’ll slice evenly, and avoid any that feel spongy when squeezed.

Options for Substitutions

This egg salad recipe is pretty flexible and you can make several easy swaps:

• Radishes: If you’re not a fan of radishes or can’t find them, try using chopped celery or cucumber for that nice crunch. Water chestnuts can work too!
• Green onions: No green onions? Finely chopped red onion or chives will do the trick. Just use about half the amount if using red onion since it’s stronger.
• Crème fraîche: This ingredient is totally flexible – you can use sour cream, Greek yogurt, or just skip it and add a bit more mayo instead.
• Grainy mustard: Regular Dijon mustard works fine here, or you could use yellow mustard in a pinch. If you’re out of mustard completely, try adding a splash of apple cider vinegar for tang.
• Lettuce leaves: Any leafy green works for serving – try spinach, arugula, or even cabbage leaves. You can also skip the greens and serve on bread or crackers instead.

Watch Out for These Mistakes While Cooking

The success of this radish egg salad largely depends on properly cooked eggs – overcooked eggs develop that unappetizing gray-green ring around the yolk and can make your salad dry and crumbly. To get perfectly cooked eggs, place them in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 9 minutes before plunging into ice water. Another common mistake is not slicing the radishes thin enough – thick radish slices can overwhelm the delicate egg flavor and make the texture too crunchy, so aim for paper-thin slices using a sharp knife or mandoline. When mixing the dressing ingredients, avoid the temptation to add extra mayonnaise if the mixture seems dry at first – the radishes will release moisture as they sit, and too much mayo can make the salad heavy and mask the fresh flavors of the vegetables.

What to Serve With Radish Egg Salad?

This fresh take on egg salad works really well as part of a light lunch spread or afternoon tea setup. You can serve it on toasted sourdough bread or seedy whole grain crackers for a satisfying crunch. For a low-carb option, try serving it in lettuce cups or on cucumber rounds – the cool, crisp vegetables complement the creamy egg salad perfectly. If you’re putting together a larger spread, pair it with some fresh fruit, pickled vegetables, or a simple bowl of cherry tomatoes on the side.

Storage Instructions

Keep Fresh: This radish egg salad stays good in the fridge for up to 3 days when kept in an airtight container. The radishes might release a bit of water over time, so you might want to give it a quick stir before serving. For the best texture and taste, try to enjoy it within the first two days.

Make Ahead: You can prep the ingredients ahead of time – boil the eggs and slice the radishes the night before, then store them separately. When you’re ready to eat, just mix everything together with the dressing ingredients. This helps keep the radishes crisp and the salad fresh!

Pack for Lunch: If you’re taking this to work or on a picnic, pack the lettuce leaves separately and assemble just before eating. This prevents the leaves from getting wilted and keeps everything fresh and crunchy. A small ice pack in your lunch bag will help keep it at the right temperature.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 8-10 g
• Fat: 15-18 g
• Carbohydrates: 10-15 g

Ingredients

• 2 whole eggs
• 1 bunch radishes (6-8 medium, thinly sliced)
• 1/2 cup diced green onions (or scallions)
• 1 tablespoon mayonnaise (preferably less sweet or olive oil-based)
• 1 tablespoon crème fraîche (or sour cream/plain yogurt, optional)
• 1/2 teaspoon grainy mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• Pinch of black pepper
• A few small lettuce leaves

Step 1: Prepare and Cook the Eggs

Start by placing the eggs in a pot of boiling water and cook them for 8-10 minutes.

Once cooked, rinse the eggs under cold water for a few minutes.

This helps to stop the cooking process and makes peeling easier.

Peel the eggs carefully, then cut them in half.

Separate the egg whites from the yolks.

Crumble the yolks and dice the whites, setting them aside for later.

Step 2: Make the Dressing

In a mixing bowl, combine mayonnaise, crème fraîche, mustard, lemon juice, and season with salt and pepper to taste.

Stir these ingredients together until you achieve a smooth and well-blended dressing.

Adjust seasoning if necessary.

Step 3: Assemble the Salad (Option for Presentation)

For a nicely presented salad, smear some of the prepared dressing on the bottom of a large serving plate.

Place a thick layer of radishes over the dressing.

Then, sprinkle the diced egg whites and crumbled yolks evenly over the radishes.

Drizzle with an additional tablespoon of the dressing over the top.

Garnish with a few salad leaves for color and added texture.

Step 4: Toss and Serve (Casual Option)

If presentation is not a concern, simply place all the ingredients—radishes, diced egg whites, yolk crumble—into a large salad bowl.

Toss everything together with the dressing until well coated.

Once mixed, serve immediately and enjoy the fresh flavors and textures.