INGREDIENTS:

1. 4 large eggs, hard-boiled and chopped
2. ¼ cup mayonnaise
3. 1–2 tablespoons chopped jalapeños
4. 2 green onions, thinly sliced
5. 1 teaspoon Dijon mustard
6. Salt and pepper to taste
7. 1/3 cup radish microgreens
8. Your favorite sandwich bread
9. Lettuce leaves

INSTRUCTIONS:

1. Boil the eggs: Place the eggs in a saucepan and cover with cold water by about one inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs stand in the hot water for 12 minutes.
2. Chill and peel: Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely, then peel and chop them into small pieces.
3. Combine the salad ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, and a pinch of salt and pepper.
4. Fold everything together: Add the chopped eggs, diced jalapeños, and sliced green onions to the bowl with the mayonnaise mixture. Stir gently until all ingredients are well combined.
5. Add the microgreens: Gently fold in the radish microgreens. Their delicate texture means they are best added at the end to keep them crisp.
6. Adjust the seasoning: Taste the egg salad and add more salt, pepper, or jalapeños to suit your preference.
7. Assemble the sandwich: To prevent soggy bread, place a lettuce leaf on one slice of bread. Spoon the egg salad mixture onto the lettuce, then top with the second slice of bread. Serve immediately and enjoy!