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Hard-Cooked Eggs with Herb Mayonnaise

Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.

  • Servings: 4

Photography: ANN STRATTON

Source: Martha Stewart Living, June 1996


  • 4 large eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon finely snipped fresh dill, plus sprigs for garnish
  • 1/2 teaspoon finely chopped fresh tarragon leaves, plus sprigs for garnish
  • 1/2 teaspoon finely snipped fresh chives
  • 1/2 teaspoon finely chopped scallion, white part only
  • 12 assorted radishes
  • 4 slices black bread, cut in half
  • Coarse salt


  1. Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.

  2. In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.

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