Radish and Arugula Egg Salad

Name: Radish and Arugula Egg Salad
Yield: Serves 4 (Makes about 3 1/2 cups, enough for 4 sandwiches)
Ingredients: 10 , large eggs; 1/3 cup, mayonnaise; 1 1/2 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1/2 cup thinly sliced, radishes; 1/2 cup chopped, baby arugula; 1/4 teaspoon, table salt; 1/8 teaspoon, black pepper

Main Courses
Eggs
Vegetarian

Appears in Cook's Country April/May 2011

It’s an easy recipe, yes, but it’s also easy to make less-than-perfect egg salad. The secret? Divide (the eggs) and conquer.

SERVES 4 (Makes about 3 1/2 cups, enough for 4 sandwiches)

TIME 50 minutes, plus 30 minutes chilling

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