Egg Salad Bites

February 3, 2013

Author Notes: This is really simple & a little lighter than the usual egg salad you find between two slices of bread. You can make this ahead of time, of course, & pack it for a lunch or it is perfect for a little lunch gathering.we eat. happy.

Serves: 4 as a snack or appetizer


  • 6 organic hard-boiled eggs, peeled* (I keep 3 yolks & discard the rest)
  • 1/4 cup onion (your choice), finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup Vegenaise (I prefer & recommend this, but your favorite Mayonnaise would work too)
  • 3 radishes, finely chopped
  • 1 TBL olive oil
  • a big of sea salt & cracked pepper
  • Crackers of your choice (I like Food Should Taste Good Toasted Sesame Chips)
  • a handful of arugula
In This Recipe


  1. In a large bowl mix the eggs, onions, cilantro, Vegenaise, radishes, oil & seasonings until well combined & to your desired texture.
  2. Serve a spoonful of the salad on the crackers of your choice with a leaf or two of arugula for an added kick & for prettiness.
  3. * The way I hard boil eggs, is by covering them in cold water in a pot. I bring it to a rolling boil. Then I remove from the heat, & let it sit for about 11 minutes with the lid on. I rinse the eggs in cold water & then let them cool in a bowl.

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Salad|Egg|Arugula|Cilantro|Radish|Make Ahead|Spring|Summer|Fall|Winter|Easter|Gluten-Free