Egg salad with radishes

Recipe from Lily Moore
Egg salad with radishes
Cooking time: 25 min
Servings 4
Easy egg salad with radishes and lettuce is as simple as it gets! It’s so fresh, versatile and can make a wonderful meal, combined with an entree of your choice.


  • Lettuce
    10,6 oz.
  • Egg
    4 pcs.
  • Yoghurt
    7 oz.
  • Radishes
    3,5 oz.
  • Cucumber
    1 pc.
  • Shallots
    2 pcs.
  • Balsamic vinegar
    2 tbsp.
  • Capers
    2 tbsp.
  • Green onion
    to taste
  • Pepper
    to taste
  • Horseradish
    1 pinch
  • Sugar
    1 pinch
  • Lemon juice
    1 tbsp.
  • Salt
    to taste
  • Cheese
    to taste

Nutrition facts per serving

  • Calories

    165 kcal

  • Protein

    10 g

  • Fat

    7 g

  • Carbohydrates

    14 g


  • Wash and dry the lettuce and chop into desired pieces. Hard boil the eggs, remove the shells and chop them into quarters.

  • Peel the cucumber, cut them in half and then, cut into half rings. Wash and cut the radishes into half rings. Now wash and cut onions, shallots cut into rings and the green one cut into strips.

  • Mix the yoghurt with balsamic vinegar, horseradish, sugar and lemon juice. Add some water if necessary. Then add seasoning. Finally, add the dressing to your salad and sprinkle with capers. Serve garnished with thinly sliced cheese.


  • To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.

Bon Appetit!

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