I had a lovely moment the other day when I realized i had three dozen pastured eggs in my fridge and no plans to make a quiche or creme brûlée any time soon. So I did what every self-respecting southerner would do … I made egg salad.
I also took the opportunity to pickle the bunch of Cardo’s breakfast radishes I bought at market this week. The breakfast radish is so lovely and mild; a quick pickle really enhances the sweetness and texture. I like to slice mine into thin discs and pickle them a pint jar at a time. Make these ahead of time - ideally before you begin cooking your eggs, that way they’ll have enough time to pickle before you make your sandwiches!
Egg Salad with Pickled Breakfast Radishes
1/4 cup white wine vinegar
1/4 cup water
2 tsp Kosher salt
1 1/2 tsp granulated sugar
1 bunch breakfast radishes, sliced thin
8 pastured eggs, at least a few days old
2 rounded tsp whole-grain Dijon mustard
2 tsp sweet relish
4 tsp minced red onion
4 TBS mayonnaise or greek yogurt
Salt and freshly ground pepper to taste
- Pickled the radishes: Combine vinegar, water, salt and sugar in a jar and shake it until the salt and sugar dissolve. Add radishes to the jar and cover. Store in the fridge while you prep the rest of your ingredients.
- Cook the eggs: Place eggs in a saucepan and cover with an inch or two of cold water. Bring to a boil over medium high heat. Once you reach a full, rolling boil, remove from heat, cover, and let sit for 10 minutes. Drain off hot water and run under cold for 10-15 minutes.
- Make the salad: Peel and chop the eggs. Add mayonnaise, Dijon mustard, and onion, stirring to combine. Season to taste with salt and pepper. Serve on whole grain bread, garnished with sliced pickled radish and spring mix or other fresh lettuces and greens.