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Egg salad with radishes

updated

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Ingredients for 5 servings:

  • 10 eggs
  • 1 bunch of radishes
  • 200 g salad cream (Miracel Whip)
  • 1 tsp mustard
  • ½ bunch parsley
  • ½ bunch chives
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Boil the eggs in salted water, rinse, and let cool. Meanwhile, wash and trim the radishes and slice them very thinly. Wash the parsley and chives, shake dry, and chop finely. Place the radishes and herbs in a bowl, add the Miracle Whip, and mix well. Peel the eggs and slice them lengthwise and crosswise with an egg slicer to create small strips. Add the eggs to the bowl, add the mustard, and mix well. Season with salt and pepper. Refrigerate the egg salad for about 1 hour before serving.

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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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