Radish & Basil Egg Salad
It’s time for picnics!
Picnic weather has just rolled in, you guys. Or, at least it has here in the Pacific Northwest. Clear blue skies, sunshine…too much sunshine, actually. Mikey, myself, and our friends Helen and Kai had a picnic this past weekend at Gasworks Park (a gasification plant turned public park—it’s a pretty awesome site), and we may have enjoyed the sunshine a bit too much. Mikey and I both look like lobsters, now. We got so very sunburned! Lesson learned, next time we will wear sunblock (I had it on my face, but my back and shoulders are what felt the heat!).
In any event, I packed this egg salad for our little picnic, and it was perfect—a little messy, yes, but super tasty!
What’s great about this egg salad is that it contains no mayonnaise! Instead, it uses a combination of non-fat Greek yogurt, dijon, and whole grain mustard. You get all of the creaminess of traditional egg salad, but it’s actually good for you! Mikey is a die0hard egg salad fan, and when I told him there was no mayo in it, he said he didn’t even notice. How’s that for a glowing recommendation? Plus, it’s pretty awesome to be able to eat an egg salad sandwich (yes two slices of bread and arugula included) for less than 300 calories!
I really love the combination of spicy radishes and fresh basil in the slightly tangy egg salad base. Peppery arugula added on top rounds out the sandwiches, making for a hard-to-beat lunchtime sandwich. You could definitely try experimenting with other herbs if you wanted. Dill would probably be lovely, and I always love tarragon in egg salads.
Oh, by the way, I’ve included my instructions for oven hard-boiled eggs, because if you haven’t tried this method, yet, you’re totally missing out! It’s the easiest, and most consistent way to hard-boil a bunch of eggs at once, and the eggs turn out perfectly creamy every time!
Ingredients
- 8 large eggs
- 1/2 cup non-fat Greek yogurt
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1 bunch of radishes, thinly sliced (I used a mandoline)
- 2 tbsp sliced fresh basil
- salt and freshly ground pepper
- bread
- baby arugula
Instructions
- Preheat oven to 320 degrees.
- Place the eggs in the cups of a mini muffin tin. Bake in the oven for 30 minutes. Remove eggs and immediately place in an ice bath. When cool enough to handle, peel the eggs.
- Roughly chop the eggs and place in a bowl with the yogurt, mustards, radishes, and basil. Stir to combine, then season, to taste, with salt and pepper.
- Scoop egg salad onto one slice of bread, top with arugula, then the second slice of bread.
Notes
recipe adapted from here
Mmm…I do love a good egg salad sandwich, and these look delicious! The basil and mayo-less-ness are major selling points in my book – yum!
Thank you! Somehow it retains it's super creaminess despite the fact that the "creamy" agent is fat free (I think it's the egg yolks :P)
Oh, gosh. I literally have a TON of fresh radishes from our garden currently sitting in my fridge. WHY have I not thought to put it in my egg salad? It sounds like a combo made in heaven! These sandwiches are gorgeous, Rachael! My idea of a perfect summer lunch. 🙂 Pinned!
They give such a wonderful crunch! And as someone who hates raw celery—it's so much better than celery! Haha!
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