Bring a large pot of water to a boil. When boiling, use a large spoon to gently lower eggs into the pot, two at a time. If the shell cracks the egg will float and will not be perfect.Turn the timer on to 8 1/2 minutes and let the eggs sit in the boiling water until timer goes off.While waiting, fill a large bowl with ice cubes and cold water.
6 eggs
After 8 1/2 minutes remove the eggs with your spoon and gently place in the bowl of ice water. Let them sit in the ice water for 3 minutes or more. This will shrink the eggs a bit and allow the shells to be peeled easily.Remove from ice water one at a time and peel. Rinse the egg to ensure little pieces of shell are not left on it, and place in a medium sized bowl.
For the Egg Salad Sandwich
Cut the eggs in half and using a large fork, start to mash up the eggs inside of the bowl. Finish by using a wire whisk in a chopping fashion to get the egg whites mashed more thoroughly.Add the mayo, mustard and other salad ingredients (not the radishes) to the bowl and blend together with the eggs.
Assemble the sandwiches: spread the salad on one side of the bread, top with sliced radishes. Add lettuce if using and top with other slice of bread. Enjoy!
3 large radishes, 6 slices soft bread
Notes
FAVORITE ADDITIONS/SUBSTITUTIONS
Add a little smoked paprika (see photo below)
Add some Romesco sauce (tomato/almond/pepper sauce)