Egg Salad Sandwich with Fennel & Radish
Update classic egg salad by using minced fennel fronds in place of celery. Earthy radish slices add a zippy crunch and a spash of color. I prefer to eat mine as my grandfather did...open faced, with a fork and knife. But you should enjoy it any way you like.
Equipment
- medium pot
- mixing bowl
Ingredients
- 4 large or extra eggs
- ¼ cup good quality mayonnaise
- 1-2 teaspoons minced fennel fronds
- 1 teaspoon Dijon mustard
- pinch of salt & pepper
- pinch of smoked paprika
- radishes sliced
Instructions
- To perfectly hard-boil eggs, pierce the bottom of each egg with a needle (it helps to peel them), place eggs in a sauce pan and cover with cold water. Bring to a boil, cover, remove from heat and let sit, undisturbed, for 10 minutes. Remove eggs from pan and immediatly plunge in an ice bath until cool.
- Chop eggs and place in a small mixing bowl. Stir in mayo, fennel fronds, mustard, and paprika. Add salt and pepper to taste.
- Spread on toasted (gluten-free) bread and top with radishes and additional fennel fronds for garnish. Serve immediately.
Nutrition
Serving: 1portionCalories: 317kcalCarbohydrates: 1gProtein: 12gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 330mgSodium: 332mgPotassium: 141mgFiber: 0.2gSugar: 0.5gVitamin A: 4IUVitamin C: 0.5mgCalcium: 54mgIron: 1.5mg
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