Radish and Egg Salad Sandwiches {in Our Kitchen}

SonjaMain Courses33 Comments

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
Serves: 4
What You Need
  • 8 eggs
  • 1 bunch radishes
  • 1 bunch chives
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • Alfalfa 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 cooked and cooled, peel them and chop them roughly.
  3. Wash the radishes, then cut them in half and thinly slice them. Thinly slice 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.



33 Comments on “Radish and Egg Salad Sandwiches {in Our Kitchen}”

  1. cath t

    This looks like a healthy and delicious spring sandwich. The one problem I have with it is the sprouts. If you recall, back in 2011 nearly 4,000 Europeans were affected by eating sprouts contaminated with e. coli and 53 people died. The problem with sprouts is the bacteria gets into the seed and no amount of washing will remove it. I can’t see taking the risk of contracting food poisoning when there are so many other crunchy greens available. Granted, you can get food poisoning from other greens, but sprouts are particularly vulnerable because of the way they’re grown.

  2. Letty Flatt

    I too have shied away from sprouts since that e-coli breakout. And I used to grow them at home. This sandwich looks so inviting I am going to buy some radish sprouts and eggs today. Love the Greek yogurt sub for mayo.

  3. Eileen

    These sandwiches look just fantastic. Radishes in egg salad is one of my favorite tricks. :) The other one is huge handfuls of fresh dill–you should try it sometimes!

  4. victoria wesseler

    Have you ever tried grating the hard boiled eggs on a large hole box grater instead of roughly chopping them for egg salad? Heidi Swanson (101 Cookbooks) suggested that recently and it is a great idea! Nice texture.

  5. Valentina Hortus

    The pics are great! The sandwich looks amazing and so do you two!
    I have actually never made egg salad – mostly because I hate mayonnaise. I have been using yogurt regularly for creamy textures and it’s the best thing ever. Still, for dressings, I prefer regular full fat yogurt than greek yogurt. I like that it’s slightly less tangy.
    I’ll surely try this! :)

  6. Courtney

    These sandwiches look fabulous! Egg salad is one of my favorites. Eric doesn’t like it, but that just means there’s more for me. Ha! I still love your kitchen so much, and I’m totally popping in if I’m ever back in Indy! :) Also, those are some fantastic photos of you guys.

  7. sara forte

    You two are adorable and I love your kitchen! I am not the biggest radish fan but ALWAYS get them in my CSA basket. This egg salad seems like it’d be the perfect place for them – appreciate their crunch without all that bitterness. Gorgeous looking sandwich.

  8. Tracy

    Making this for lunch this week. Looks so tasty! Who makes that bread in the pics? Always looking for a great whole grain bread.

  9. Sabrina - A Spoonful of Photography

    What a great idea! I’m no radish lover personally, yet this recipe sounds like it would be a hit in my family! And it’s an interesting twist on our beloved egg-salad to use up the leftover eggs from easter. Lovely photography too – I love your use of light in the close up of the sandwich – just perfect!

  10. Kasey

    You two are the cutest – love seeing you ‘in the wild’ so to speak. And these sandwiches? I wish I could have one for dinner tonight :)

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