Radish and Egg Salad Sandwiches

One of the most delicious ways to use hard boiled eggs is this Radish & Egg Salad recipe! Serve it in a sandwich as a healthy lunch recipe.

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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.

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How to make this radish & egg salad recipe

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, and Abbie Galat and Cal Meyer for snapping the shots of us.

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Looking for more hard boiled egg recipes?

Outside of this radish and egg salad recipe, here are a few more uses for hard boiled eggs:

Egg Salad with Radishes | A Couple Cooks

This recipe is…

Vegetarian. For gluten free, use gluten free breead.


Radish and Egg Salad Sandwiches

1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American


One of the most delicious ways to use hard boiled eggs is this Radish & Egg Salad recipe! Serve it in a sandwich as a healthy lunch recipe.


  • 8 eggs
  • 5 to 6 radishes
  • 3 tablespoons chopped chives
  • 1/2 cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • Alfalfa sprouts
  • 8 slices whole grain bread (or Homemade Sourdough Bread)


  1. Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  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 and chives with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, and 1/2 teaspoon kosher salt, then stir in the sliced radishes to taste. Taste and adjust seasonings as desired.
  5. To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.

Keywords: Egg Salad, Egg Salad Recipe, Radishes, Vegetarian, Vegetarian Sandwich, Sandwich Recipe,

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    April 6, 2014 at 9:06 pm

    Holy delicious!! These sandwiches look fabulous. I’m a HUGE egg salad fan!

  • Reply
    Stephanie @ Girl Versus Dough
    April 6, 2014 at 9:17 pm

    I most certainly need these egg salad sandwiches in my life as soon as possible.

  • Reply
    shanna mallon
    April 6, 2014 at 10:34 pm

    So fun to see you guys in the space. I love it!

  • Reply
    Tieghan Gerard
    April 6, 2014 at 11:21 pm

    These look like the perfect anytime meal. Love the photos. You guys look so at home in your kitchen!

  • Reply
    April 7, 2014 at 3:24 am

    That looks like one fabulous egg salad sandwich. Just discovered your blog and it looks wonderful.

  • Reply
    April 7, 2014 at 4:32 am

    Love this! You guys are so great (and I love that apron Sonja!)

  • Reply
    Taylor @ Food Faith Fitness
    April 7, 2014 at 7:23 am

    Love these photos of your guys! And this sandwich is the perfect, simple salad! Love the crunch from the radish! Pinned!

  • Reply
    April 7, 2014 at 7:29 am

    The crunchy texture but smooth as egg filling. Your taske on this classic is hard to beat!

  • Reply
    Katie @ Whole Nourishment
    April 7, 2014 at 10:39 am

    Love a good egg salad sandwich but I rarely make it. But now, I am definitely looking forward to making this, love the radishes in it!

    • Reply
      Katie @ Whole Nourishment
      April 25, 2014 at 8:48 am

      Made this egg salad for lunch this week and really enjoyed it. Loved the radishes in it – also added cornichons for extra tangy flavor!

      • Reply
        April 25, 2014 at 8:49 am

        Nice! Glad you enjoyed it :)

  • Reply
    April 7, 2014 at 11:10 am

    You guys are the cutest! It’s obvious that egg salad sandwich was made with lots of love. :)

  • Reply
    cath t
    April 7, 2014 at 12:02 pm

    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.

  • Reply
    Chrystin @ A Mate & a Rottweiler
    April 7, 2014 at 2:44 pm

    Mmmm this looks so good! I haven’t had egg salad in such a long time! I think I’m going to have to make this soon…

    Kisses from Buenos Aires xx

  • Reply
    Letty Flatt
    April 7, 2014 at 3:18 pm

    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.

  • Reply
    April 7, 2014 at 3:40 pm

    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!

    • Reply
      April 8, 2014 at 11:57 am

      Dill sounds great! Hopefully there will be some in our garden soon :)

  • Reply
    Laura @ Blogging Over Thyme
    April 7, 2014 at 11:10 pm

    This might be the best looking egg salad I’ve ever seen! So fresh and vibrant. Just beautiful!

  • Reply
    victoria wesseler
    April 8, 2014 at 10:38 am

    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.

    • Reply
      April 8, 2014 at 11:54 am

      We haven’t tried that — thanks for the idea!

  • Reply
    April 9, 2014 at 4:40 pm

    oh my gosh. this looks fab. love the his and hers chopping photo! x

  • Reply
    Valentina Hortus
    April 9, 2014 at 5:13 pm

    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! :)

  • Reply
    April 10, 2014 at 2:23 pm

    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.

    • Reply
      April 11, 2014 at 11:55 am

      Thanks Courtney! And you are definitely welcome the next time you are in town :)

  • Reply
    sara forte
    April 11, 2014 at 3:25 pm

    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.

  • Reply
    April 13, 2014 at 5:54 pm

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

    • Reply
      April 13, 2014 at 10:12 pm

      This bread is a multi-grain loaf from the bakery section at the Fresh Market grocery :)

      • Reply
        April 14, 2014 at 9:55 am

        I was thinking it was that one. Very tasty. Thanks!

  • Reply
    Shruti J
    April 22, 2014 at 8:59 pm

    Absolutely stunning!!! I would love to make it this weekend only :) Will share my feedback too… Happy to connect!!! See you sometime @ http://www.cookingwithsj.com :)

  • Reply
    Sabrina - A Spoonful of Photography
    April 23, 2014 at 4:01 am

    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!

  • Reply
    April 28, 2014 at 6:25 pm

    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 :)

  • Reply
    May 27, 2014 at 7:38 pm

    So good and fresh! Thanks for the recipe!

  • Reply
    June 22, 2015 at 12:45 pm

    I love the layout of your blog and simply adore the photography in this post! The sandwich looks and sounds delicious; I think I will have to add this to my list of recipes to try and hopefully share on my blog as well with a thankful shout out to you! http://www.ourfrontdoorlookingin.com

  • Reply
    May 6, 2017 at 5:53 pm

    When you say a bunch of radishes, how many do you mean? I just made this with “one bunch”, which was 9 radishes, and it was waaaaaaayyy too much. And I’m a radish lover! It made the whole batch very watery! I want to try again…with your guidance!

    • Reply
      May 8, 2017 at 8:08 am

      Thank you so much for this comment, and many apologies about your watery egg salad! Our radish bunches usually have about 6 radishes, so I have changed the recipe accordingly and added an instruction to stir in the radishes to taste. Our apologies, and thank you so much for bringing this to our attention! Please let us know if you make it again — and feel free to email acouplecooks@gmail.com if you’d like to chat more.

  • Reply
    June 12, 2017 at 3:30 pm

    Same as above – my egg salad soaked through the bread after 3 hrs! I think it could be radishes but I used 4…

    • Reply
      June 12, 2017 at 3:48 pm

      Thank you for this comment! Are you saying that you added the egg salad to the bread and let it sit for 3 hours? I would probably make the egg salad, keep in a container, and then make a sandwich directly before eating. Please let me know!

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