Ingredients
Eggs
- 5 eggs
Vegetables and Herbs
- 2 bunches of radish
- 1 large cucumber
- 2 green onions
- 2 Tbsp fresh dill, chopped
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Salt & pepper to taste
Instructions
- Boil the eggs: Place the eggs in a pot or saucepan and fill with water about 1 inch above the eggs. Bring the water to a boil, then turn off the heat and cover with a lid. Let the eggs sit for 15 minutes to cook through.
- Cool and peel the eggs: Remove the eggs from the hot water and transfer them to a bowl filled with cold water and ice. Let them cool completely before peeling. Chop the peeled eggs into small pieces.
- Prepare the vegetables and herbs: Slice the cucumber and radishes thinly for crunch and freshness. Chop the green onions and fresh dill finely to add flavor and aroma to the salad.
- Combine all ingredients: Place the chopped eggs, sliced cucumber, radishes, green onions, and dill into a large mixing bowl.
- Mix the dressing and season: In a separate bowl, mix together the mayonnaise and sour cream until smooth. Stir this dressing into the salad ingredients until everything is evenly coated.
- Final seasoning and serve: Add salt and pepper to taste, toss gently to combine, and serve the salad immediately for the freshest flavor and texture.
Notes
- Chilling the eggs in ice water stops the cooking process and makes them easier to peel.
- For a tangier dressing, substitute some of the sour cream with Greek yogurt.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Optional: Add a squeeze of lemon juice for added brightness.
- Using fresh dill is key to the salad’s flavor, but dried dill can be used in a pinch (use less).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
