Egg Salad with Fennel & Radish
Author: Alison Needham
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Update classic egg salad by using minced fennel fronds in place of celery. Earthy radish slices add a zippy crunch and a spash of color. I prefer to eat mine as my grandfather faced, with a fork and knife. But you should enjoy it any way you like.
  • 4 large or extra eggs
  • ¼ cup good quality mayonnaise
  • 1-2 teaspoons minced fennel fronds
  • 1 teaspoon Dijon mustard
  • pinch of salt & pepper
  • pinch of smoked paprika
  • radishes, sliced
  1. To perfectly hard-boil eggs, pierce the bottom of each egg with a needle (it helps to peel them), place eggs in a sauce pan and cover with cold water. Bring to a boil, cover, remove from heat and let sit, undisturbed, for 10 minutes. Remove eggs from pan and immediatly plunge in an ice bath until cool.
  2. Chop eggs and place in a small mixing bowl. Stir in mayo, fennel fronds, mustard, and paprika. Add salt and pepper to taste.
  3. Spread on toasted (gluten-free) bread and top with radishes and additional fennel fronds for garnish. Serve immediately.
Recipe by A Girl Defloured at