Egg Salad and Garden Cress with Brussels Sprout, Carrot and Radish Slaw
Egg and cress is a truly loved classic. The egg salad is dreamy, and cress is super healthy, and sooo good. Paired with your favorite bread, egg and cress is one of the loveliest tea sandwiches (ours are a bit more robust than tea sandwiches, because we left the crusts on)! It seems another deli favorite like coleslaw, would be great on the side.
Honestly, I’m not much of a fan of traditional coleslaw, so we’ve been on a mission to create a delicious slaw that’s a total winner. I think we’ve succeeded!
These recipes will show you how to make a tasty egg salad, and a crisp and well balanced slaw.
Brussels sprouts, carrots and radishes make up the veggie portion of the slaw. The rich and creamy egg salad and spicy cress compliment the slaw, and make for a delectable meal!
Serves about 4
6 hard boiled eggs
1/3 cup of mayo
½ tbsp. spicy mustard
1 tbsp. finely chopped chives
Start by boiling half a dozen eggs. Now, everyone has their favorite way of boiling eggs, so use the method you like best. We keep the eggs on the stove the whole time, rather than removing them once they’ve reached the boiling point, and we never get overcooked eggs.
This method’s easy:
Place the eggs in a medium saucepan, and add cold water (enough to cover the eggs with some extra room). Put the pan over high heat, and set a timer for 16 minutes. After time’s up, drain the hot water from the saucepan, and refill the pan with cold water (you can even plop in a handful of ice cubes). If the water becomes warm, drain and repeat, or just run the eggs under cold water. Peel and rinse the eggs.
That’s all there is to it!
To prepare the egg salad, you can chop or mash the eggs, depending on your textural preference. We used a potato masher, for a smoother egg salad. After your eggs are mashed, add the mayo, mustard and chives, and mix till everything is evenly incorporated. You can eat it at room temperature, or chill before serving.
Crisp Veggie Slaw-
1 tbsp. of buckwheat honey
1 tbsp. malt vinegar
½ tsp. sesame oil
3 tbsp. mayo
1 tsp. of white sesame seeds
1 tsp. black sesame seeds
Combine the buckwheat honey, malt vinegar, sesame oil, mayo and sesame seeds in a bowl, and stir till everything is combined.
1 cup of shredded Brussels sprouts
8 baby carrots – finely grated
A few radishes - ½ cup of finely grated radishes that have been squeezed and drained
Putting the veggies together is pretty simple. We started with already shredded (or ‘shaved’) Brussels sprouts which we then chopped up for a finer texture. You can absolutely start with whole Brussels sprouts; just make sure you’ve chopped them really well. Then with a fine grater, grate your carrots and radishes. To measure the amount of radish, put the shreds in a half cup till the measuring cup is full. With a spoon, squeeze the radish shreds down into the cup to remove the water. Make sure you’ve gotten rid of all the liquid you can. The radishes no longer have the volume of half a cup because you’ve strained the liquid out.
Combine the Brussels sprouts, carrots and radishes in a mixing bowl and add the dressing. Mix thoroughly.
Chill and mix before serving.
Pair the egg salad with garden cress (we snipped some living cress) and bread or rye toast.
As always, we hope you enjoy these recipes, and like giving them a try!
- The Grey's Posy Team