I have a confession to make.
I don’t really like mayonnaise. Only now after many, many years of despising the slightest taste of the condiment can I tolerate it (infrequently) on burgers, BLT sandwiches, and a few other items. Just last week, I had some potato salad with an olive-oil mayonnaise based dressing and actually enjoyed it. This is tremendous progress for me! The me of a year or two ago wouldn’t have touched it. Ben is also slowly bringing me around to another Trader Joe’s find: wasabi mayo. It’s ok in small doses, I suppose.
Do you remember the show Fear Factor? I didn’t see very much of it but watched enough to know that should I ever be a contestant, a tub of mayonnaise and a spoon would be my downfall. I still can’t stomach that idea…bleh.
The sad thing is that many delicious and creamy salads (chicken, potato, egg for example) typically use mayo as the main component of their dressings. For the longest time, I assumed that I disliked these salads as a whole. What I should have realized sooner is that if I substituted the mayonnaise for something else, I would like eating them and wouldn’t have avoided them like the plague.
Now, you know how when you see or taste something really fantastic for the first time and a lightbulb goes off? That happened to me a couple years ago when a friend made chicken salad and used Greek yogurt instead of mayonnaise for the dressing! My life was forever changed for the better as a whole new slew of lunch and picnic food options came to me.
I make egg and chicken salad fairly regularly now but always use yogurt instead of mayonnaise. The best part is that Ben and other people I’ve served this to really like it, even if they aren’t part of the National-Federation-of-Mayonnaise-Haters-Club.
Today’s egg salad is made eggstra special (sorry/not sorry/had to do it!) and festive with Easter egg radishes. Remember to save the leaves for pesto! Capers, green onions, and mustard add tang and some garlicky notes that make it really pop.
I made it open-faced as I can see this making a great brunch appetizer or dish for Easter next weekend — each person could get their own half of a muffin! However, I also like to eat with my eyes in addition to mouth, and so in thinking about how I may want to eat this for a full lunch one day, two halves of an English muffin each topped with egg salad sounds and looks more satisfying.
- 4 large eggs
- 3 small Easter egg radishes, thinly sliced
- 4 green onions (green parts only), chopped
- 2 teaspoons capers, chopped
- 1/2 cup plain Greek yogurt (I recommend 2% or fat-free)
- 2 Tablespoons Dijon mustard
- Kosher salt and black pepper to taste
- 2 English muffins, halved
- Olive oil for drizzling
- 2 Roma tomatoes, sliced
- 2 or 3 leaves of Romaine lettuce, sliced into pieces about the diameter of the English muffin
- Boil eggs for 12 minutes. Drain, and transfer to a small bowl (don't peel yet). Refrigerate for at least 15 minutes. You can also do this step the night before and keep eggs in the fridge until you're ready to make the salad.
- While the eggs cool, chop the radishes, green onions, and capers. Place into a medium bowl and set to the side. When cool to the touch, peel and chop eggs and add to the bowl. Add yogurt, mustard, and a couple turns of freshly cracked black pepper. Stir until combined. Taste, and adjust seasoning with a little more salt and pepper if needed.
- Slice the English muffins in half and drizzle with a little olive oil. Toast until slightly browned and crunchy.
- To assemble sandwiches, take one half of the English muffin and top with a piece of lettuce. Add a couple spoonfuls of egg salad, and then top with a piece or two of tomato. Sprinkle with a little more kosher salt and another turn of black pepper. Serve with extra tomato and radish slices on the side if you want.
- If serving as a side or an appetizer, each person should be okay with just a half of a muffin.
- But, if you're serving this as a main dish for lunch or brunch, I would prep one full English muffin per person.