Salad with eggs and fresh vegetables
Easter is a time when eggs in various forms reign supreme on the tables. A light and spring salad with eggs, radish, cucumber and chives is an ideal suggestion for Easter breakfast. It is easy to prepare, but full of flavor and aroma. Thanks to fresh vegetables, such as crispy radish, juicy cucumber and aromatic chives, the salad gains lightness and delicate spiciness. The whole is emphasized by a sauce based on yogurt, mayonnaise and mustard, which adds a creamy consistency and subtle expressiveness. This salad with eggs will certainly also work well as a light snack for spring meetings with family and friends. It can be served on its own or as an addition to cold meats and bread. How to make salad with eggs?
Salad with eggs recipe
Ingredients
Salad ingredients
- 8 hard-boiled eggs
- 1 bunch of radish
- 1 fresh cucumber
- ½ bunch of chives
Yogurt sauce
- 3 tablespoons of natural yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- Salt and pepper
Instructions
Place the eggs in a pot, cover with cold water and bring to a boil. Cook on medium heat for 8-9 minutes to get hard-boiled eggs. Once cooked, cover with cold water and set aside for a few minutes to make them easier to peel. Then peel and dice.
Wash the radishes under running water, cut off the ends and cut into slices. This way they will blend well with the rest of the ingredients, and their crunchiness will add a unique flavor to the salad.
Wash the cucumber thoroughly, do not peel it (unless the skin is thick and bitter). Cut into half-slices so that it is evenly distributed in the salad and gives it juiciness.
Wash, dry and roughly chop the chives. They will not only add flavor, but also make a beautiful decoration for the salad.
In a bowl, mix together the natural yogurt, mayonnaise and mustard. Season with salt and pepper to taste and mix thoroughly until the sauce is uniform and smooth.
In a large bowl, combine the chopped eggs, radish, cucumber and chives. Pour the prepared sauce over and mix gently so that the ingredients combine evenly but do not fall apart.
Before serving, it is best to set it aside for 15-20 minutes so that the flavors can blend and the sauce can thoroughly cover all the ingredients. The salad goes great with bread, especially fresh sourdough bread or a crispy baguette. It can also be served as an addition to cold cuts, such as ham, sausage or roast. It also goes well with baked potatoes or young potatoes with dill, which will emphasize its spring character.
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