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Radish and Egg Salad Sandwiches {in Our Kitchen}

Radish and Egg Salad Sandwiches | A Couple Cooks

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Here’s a little spring inspiration, from our kitchen to yours. We’ve been in our new kitchen for 9 months now, and already it seems more like home than our previous kitchen of 5 years. Perhaps because it can fit more than two people at once (!), it’s the room everyone ends up in.

We view this blog as an extension of our kitchen, so in an effort to make that more tangible, we’ve brought you a little glimpse into it (though we generally prefer being on the other side of the camera!). More often than not on a Saturday or Sunday, you’ll find us here tinkering with recipes: just the two of us, or with a few friends or family members.

Radishes have caught our eye at the farmer’s market this spring, and here we’ve combined them with eggs in a take on an old egg salad recipe of ours. The Greek yogurt base is a light alternative to mayonnaise, and the radishes bring a crisp, peppery crunch. We layered ours on bread with sprouts to make a gooey, satisfyingly messy sandwich. It’s a fresh way to enjoy some of the spring ingredients popping up this time of year (and an especially good lunch option, since it’s good for a few days in the refrigerator).

The more we cook, the more we’re impressed upon the collaborative nature of food! Thanks to the many people for collaborating on what went into this post, including: Full Hand Farm for the eggs, Harvestland Farm for the radishes, Indy Winter Farmer’s Market for hosting the vendors, Ulrike my hair stylist for making my lovely apron, and Abbie Galat and Cal Meyer for snapping the shots of us (above).

Radish and Egg Salad Sandwiches
 
by:
Makes: 4
What You Need
  • 8 eggs
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 bunch radishes
  • 1 bunch chives
  • ½ teaspoon kosher salt
  • Sprouts
  • 8 slices whole grain bread
What To Do
  1. Boil the eggs, using the Perfect Hard Boiled Eggs method.
  2. When the eggs are done and cooled, peel them, then chop them roughly.
  3. Wash the radishes, then cut them in half and thinly slice them. Thinly slice enough for 3 tablespoons chives
  4. In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, and ½ teaspoon kosher salt. Taste, then add more seasonings as desired.
  5. To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.
 

 

 

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SonjaRadish and Egg Salad Sandwiches {in Our Kitchen}

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