Radish and Arugula Egg Salad

Name: Radish and Arugula Egg Salad
Yield: Serves 4 (Makes about 3 1/2 cups, enough for 4 sandwiches)
Ingredients: 10 , large eggs; 1/3 cup, mayonnaise; 1 1/2 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1/2 cup thinly sliced, radishes; 1/2 cup chopped, baby arugula; 1/4 teaspoon, table salt; 1/8 teaspoon, black pepper

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Appears in Cook's Country April/May 2011

Main Courses

Eggs

Vegetarian

It’s an easy recipe, yes, but it’s also easy to make less-than-perfect egg salad. The secret? Divide (the eggs) and conquer.

SERVES4 (Makes about 3 1/2 cups, enough for 4 sandwiches)

TIME50 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

Slightly undercooking the eggs for our Radish and Arugula Egg Salad made for creamier, smoother yolks. Chilling the boiled eggs in an ice bath was an essential step that stopped the cooking process and prevented the eggs from overcooking. M...

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