Author Notes
I like my egg salad served on whole wheat toast with a thin layer of sliced radishes on top of the egg salad. After eating my sandwich one day, I dipped a leftover radish slice into leftover egg salad and realized what a perfect canape the combination could be. —Lucy Mercer
Continue After Advertisement
Ingredients
-
1/2 cup
mayonnaise, homemade preferred
-
6
hard-boiled eggs
-
6
chives, cut into 1-inch lengths
-
salt and pepper to taste
-
6
radishes, thinly sliced
Directions
-
To properly chop the eggs, I employ the same tool that I use to make a pie crust: a pastry blender. Halve the boiled eggs into a bowl and mash them up with the blender; you may also use a fork. Season to taste with salt and pepper.
-
Using a small spoon, scoop about a tablespoon of egg salad onto radish rounds. Garnish with chives. Serve immediately. Refrigerate leftovers.
See what other Food52ers are saying.