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
- ΒΌ 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: 637kcalCarbohydrates: 2gProtein: 23gFat: 59gSaturated Fat: 12gPolyunsaturated Fat: 28gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 678mgSodium: 663mgPotassium: 282mgFiber: 0.4gSugar: 1gVitamin A: 997IUVitamin C: 1mgCalcium: 109mgIron: 3mg
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