Garden Egg Salad

By July 17, 2015

This crunchy version of egg salad is great inside sandwiches, or folded into some fresh spring greens, like leaf lettuce or arugula.

 8 eggs
 1/4-1/3 cup mayonnaise, aioli (try our homemade Ramp Aioli, yogurt or sour cream
 3 Spring onion bulbs, minced (or shallots)
 6 radishes, finely diced
 1/2 kohlrabi bulb, finely diced (optional, could also use daikon, carrot, celery or cucumber)
 salt and pepper
 For serving: toasted bread or washed and spun salad greens, maybe some minced chives
1

Place your eggs in a pan of cool water and bring up to a boil. Once it's reached a full boil, cover, turn off heat, and set the timer for 15 minutes. After the timer goes off, transfer eggs to ice water bath for 5 minutes, then remove. Crack off shells in sink (crushed egg shells are really good for tomato plants, so save them for transplants in your garden) and then finely chop (an egg slicer makes quick work of this.)

2

While the eggs are cooking and cooling, prepare your crunchy mix-ins. Finely dice the onion bulbs or shallots, radishes and the kohlrabi (or your alternatives.) For the radishes, slice off the tops and tails, then cut in half. Place the cut side down, and thinly slice. Then set the slices on their side (get rid of the curved last slice so they rest flat), and thinly slice again. Then change your slicing direction perpendicularly, and mince.

3

For the kohlrabi, first cut off the top and bottom ends, and then using a paring knife, slice off the tough outside layer. Mince in the same way you cut up the radish, and finally the onion bulbs in the same way as well.

7

Mix together the chopped up egg and enough mayonnaise to your liking. Then fold in the radishes, the onion, and the kohlrabi, or whatever minced veggies you're using. Season with salt and pepper, and maybe some minced fresh herbs (thyme, tarragon, sage) if you have them. Serve a hefty spoonful onto a salad, mix into arugula or other tender green, or sandwich between toasted bread slices.

Ingredients

 8 eggs
 1/4-1/3 cup mayonnaise, aioli (try our homemade Ramp Aioli, yogurt or sour cream
 3 Spring onion bulbs, minced (or shallots)
 6 radishes, finely diced
 1/2 kohlrabi bulb, finely diced (optional, could also use daikon, carrot, celery or cucumber)
 salt and pepper
 For serving: toasted bread or washed and spun salad greens, maybe some minced chives

Directions

1

Place your eggs in a pan of cool water and bring up to a boil. Once it's reached a full boil, cover, turn off heat, and set the timer for 15 minutes. After the timer goes off, transfer eggs to ice water bath for 5 minutes, then remove. Crack off shells in sink (crushed egg shells are really good for tomato plants, so save them for transplants in your garden) and then finely chop (an egg slicer makes quick work of this.)

2

While the eggs are cooking and cooling, prepare your crunchy mix-ins. Finely dice the onion bulbs or shallots, radishes and the kohlrabi (or your alternatives.) For the radishes, slice off the tops and tails, then cut in half. Place the cut side down, and thinly slice. Then set the slices on their side (get rid of the curved last slice so they rest flat), and thinly slice again. Then change your slicing direction perpendicularly, and mince.

3

For the kohlrabi, first cut off the top and bottom ends, and then using a paring knife, slice off the tough outside layer. Mince in the same way you cut up the radish, and finally the onion bulbs in the same way as well.

7

Mix together the chopped up egg and enough mayonnaise to your liking. Then fold in the radishes, the onion, and the kohlrabi, or whatever minced veggies you're using. Season with salt and pepper, and maybe some minced fresh herbs (thyme, tarragon, sage) if you have them. Serve a hefty spoonful onto a salad, mix into arugula or other tender green, or sandwich between toasted bread slices.

Garden Egg Salad

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