Egg Salad with Radishes, Purple Scallions, and Dill

Purple Scallions, Oooooooo!

Where this new found love of egg salad has come from I do not know, but about every two months I get a hankering for some homemade egg salad.
I also had eggs about to expire and no inspirational ideas for lunch. I wanted to play with the basic egg salad using new fresh ingredients. Last week at the farmers market they had purple scallions, which looked delicious, and I did not notice a difference in flavor from regular scallions. The only difference was the color, and who doesn't want a little purple to jazz up a dish? Nobody thats who!
The tangy fresh homemade mayonnaise jumped this salad from good to extraordinary. The whole salad exploded with flavors, each bite was tangy, fresh, and of course egg-erific!
Dill is one of my favorite herbs, but I think any fresh herb adds to the freshness of egg salad. Use what you like, or even better use what you have in your garden!

To Hard Boil an Egg: Place 6 eggs, 1/2 tablespoon of salt and 1 quart of water in a medium saucepan on high heat. Bring to a boil, and then immeidiatly remove the pan from heat and let sit for 10 minutes. Meanwhile prepare a medium bowl with ice and water, creating an ice bath. Place eggs in the ice bath for 5 minutes, then remove and peel.

Egg Salad with Radishes, Purple Scallions, and Dill

A good toasted bread makes a HUGE difference

The Goods: Makes 2 cups about four sandwiches

6 Hard Boiled Eggs(See note), roughly chopped
1/4 cup Homemade Mayonnaise
1/2 tablespoon dijon mustard
1/2 tablespoon fresh lemon juice
2-3 tablespoons Purple Scallions, thinly sliced
2-3 radishes, chopped fine
1 tablespoon Dill, minced

The Deal: 
1. Place all ingredients in a bowl except the eggs. Mix together and slowly fold the eggs in, being careful not to over mix. You want the eggs still chunky.

Keep in chunky

Serve on a good toasted wheat bread or with crackers.