Egg Salad with Radishes

Wondering what to do with radishes? These are great in salads, dips, and served alongside meat (think of the horseradish served with roast beef), but our favourite way to use radishes is to give egg salad sandwiches a little kick. We also like to serve sliced radishes with eggs at weekend breakfasts, to make our bacon & eggs a little unique and summery.

Makes 3-4 sandwishes


  • 8 eggs

  • 1/4 cup plus 2 tablespoons mayonnaise (you can substitute plain Greek yoghurt for a lighter sandwich)

  • 3 tablespoons chopped chives

  • 2 teaspoons your favourite type of vinegar (we use tarragon vinegar that we made using fresh herbs from last year's CSA baskets)

  • 1/2 teaspoon Dijon mustard

  • Thinly sliced radishes, to taste

  • Salt and pepper, to taste

  • Your favourite sandwich bread, and anything else (sprouts, lettuce, cucumber, etc) you might want to put on your sandwiches


  1. Bring the eggs to a boil in a pot of water. Once the water begins to boil, remove the pot from the heat and keep the eggs in the hot water for 12 minutes.

  2. After the 12 minutes have passed, drain the hot water from the pot and rinse the eggs with cold water to stop the cooking process and cool them down.

  3. Peel and then coarsely chop the boiled eggs.

  4. Combine chopped eggs, mayonnaise/yoghurt, chives, vinegar, and mustard. Add salt, pepper, and sliced radishes to taste.

  5. Prepare egg salad sandwhches, or put the egg salad in the fridge for later.

Recipe adapted from

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