Easy Egg Salad Recipes with Cress and Radish
Everyone has a recipe to boil eggs and elevation and the age of the eggs can affect the outcome slightly. Look at the expiration date on the egg carton and use the oldest eggs for boiling. Take out a medium saucepan that has a tight-fitting lid. Rinse the eggs and set them gently in the pan. Set cracked eggs aside to make breakfast or muffins. A cracked shell will allow the white of the egg to escape and cloud the water.
Cover the eggs with cold water from the tap until it is about a half-inch above the top of the eggs, turn the burner on high, and wait for the water to boil. Set the lid on the pan, turn off the burner, and set the timer for seven minutes. When it goes off, remove the cover, and remove each egg with a slotted spoon, adding it to a bowl of iced water. Let the eggs sit for five minutes before removing them to crack and peel.
There are many types of cress, a zesty peppery-flavored green from the mustard family. Use cress sparingly because of its overpowering flavor. Since cress is highly perishable, that works out well. Just buy enough for the recipe or better yet, grow your own. It is easy to grow and adds a cheerful look to your vegetable garden or the edge of your walkway. The leaves are the most popular for use, but all of the plant is edible and high in vitamins A and C, as well as folic acid and iron. Salads and herb mixes, as well as compound butter, are better with the addition of cress.
- 8 hardboiled eggs
- ½ small white onion
- 8 - 10 red radishes
- 4 sprigs of cress
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Peel the eggs and rinse to get rid of any bits of eggshell. Cut two eggs in half lengthwise and then in half again, leaving the yolk attached. Set aside.
- Chop the remaining eggs into varied pieces and place in a medium bowl.
- Peel the onion and dice it, adding to the cut-up eggs.
- Trim the top and the root from the radishes and wash thoroughly. Cut into slices across the center and add to the eggs and onion.
- Add salt, pepper, and olive oil to the bowl and combine the ingredients.
- Divide between four beautiful or colorful plates, piling the mixture high and then tapering it down to about an inch from the edge. Scatter the cress sprigs as shown in the picture and add 2 of the egg wedges to each plate.
When to Use Salad Dressing
There is a tendency to use salad dressing, mustard, and ketchup on many of the foods we eat, including salads. If you are on a diet, you know there can be a large variation between different types of dressing. It is very important thing to determine when to use dressing. On egg salads such as this, a splash of olive oil or red wine vinegar is sufficient to provide a bit of moisture, because the ingredients themselves already have plenty of flavor.
Take a light appetite, the desire for a delicious salad, a lovely plate, and fresh ingredients. Mix them all together with hardboiled eggs, diced onion, slices of red radish, and an elegant display of cress sprigs to create this light and tasty egg salad sprinkled with olive oil. The mixture is built towards the center of the plate with the eggs cut just the right size to lift with a salad fork. Place two egg wedges complete with the yolk to the side of the plate to complete the feature. Just add a sprinkle of olive oil to the salad.
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