So, if you are a regular reader, you know that I am a pretty regular snacker. Jediah’s uncle gave us a bounty of eggs from his chickens this weekend, so I thought, making a egg salad would be the perfect treat.
Honestly, I don’t make hard-boiled eggs much because I lack the patience of, yes, peeling the shell off a boiled egg. I do like egg salad and enjoy eating it served on little crackers instead of in a bulky sandwich. This is really simple, you can make this ahead of time, of course, and pack it for a lunch (if you want to risk being the person who brought egg salad with you!) or it is perfect for a little lunch gathering.
6 organic hard-boiled eggs, peeled* (I keep 3 yolks & give the other 3 to the dogs…shhh)
1/4 cup onion (your choice), finely chopped
1/4 cup cilantro, finely chopped
1/4 cup Vegenaise or your favorite Mayonnaise
3 radishes, finely chopped
1 TBL olive oil
a big of sea salt & cracked pepper
Crackers of your choice
a handful of arugula
In a large bowl mix the eggs, onions, cilantro, mayonnaise, radishes, oil & seasonings until well combined & to your desired texture.
Serve on crackers of your choice with a leaf or two of arugula for an added kick & for prettiness.
* The way I hard boil eggs, is by covering them in generously salted cold water in a pot. I bring the water to a rolling boil. Once the water comes to a boil, I remove the pot from the heat, and let it sit for about 11 minutes with the lid on. I rinse the eggs in cold water and then let them cool in a bowl.