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Light egg salad with radishes

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Ingredients for 4 servings:

  • 6 eggs
  • 1 handful of radishes
  • 5 small gherkins
  • 1 tsp mustard, medium hot
  • 2 tbsp yogurt
  • e.g. parsley
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

without mayonnaise

Boil the eggs for about 8-10 minutes (depending on their size). In the meantime, chop the radishes and cucumbers. Mix the yogurt with the mustard and combine all ingredients. Rinse the eggs and dice them, fold them into the remaining ingredients, and season with salt and pepper. Our egg salad is ready. Tips: If you don’t like radishes, you can also mix onions, spring onions, or bell peppers into the salad. Horseradish also goes well with the eggs. I like to add fresh parsley. I have a video for this recipe on YouTube: https://youtu.be/xCYp96oilvc

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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