Photography by Greg DuPree; Styling by Kay E. Clarke; Food Styling by Cat Steele
Given the current high cost of eggs, if I’m going to whip up some egg salad, it has to be truly exceptional. However, it should also remain uncomplicated with a limited number of ingredients. Egg salad is fundamentally a straightforward dish. This particular recipe excels in all aspects—it boasts a creamy texture, while also delivering a surprisingly fresh and zesty kick, courtesy of a unique addition: radishes.
Why Radishes Are a Must in Egg Salad
Before you dismiss this idea, consider this perspective. Radishes can be a divisive ingredient, acknowledged. For some, their heat and spiciness can be off-putting when consumed on their own. Yet, when finely chopped and mixed into egg salad, these spring vegetables introduce a peppery element that complements the dish perfectly. In fact, I prefer using radishes instead of the usual black pepper.
The crucial step is to sample your radishes before incorporating them into the egg salad. Their spiciness levels can vary significantly, and one cannot gauge their heat just by appearance. Based on the radish’s heat intensity, feel free to adjust the quantity added to suit your preference.
Additional Enhancements for Your Egg Salad
While radishes alone can elevate plain egg salad, this recipe includes a few more complementary components that take it to the next level. A touch of fresh dill and scallions contribute lively flavors that pair splendidly with the eggs. These ingredients should be used sparingly to enhance the taste without overshadowing the eggs.
A delighted reviewer shared their experience with the recipe, exclaiming: “Oh my goodness, this is delightful! I prepared this at home for a quick snack, served with some freshly toasted baguette. *chef’s kiss* – this is now a staple in my household.”
For further details, refer to the original article in Southern Living.
