This refreshing and creamy Cucumber Egg Radish Salad Recipe is a unique option to serve alone or as a side at your next summer barbecue. The creamy texture of the eggs and mayonnaise combined with the crunch of cucumber and the kick of flavor in the radishes make it a unique and delicious side.
Place the eggs into a pot or saucepan and fill with water. (About 1 inch above the eggs) bring the water to a boil. Once it's boiling turn the heat off and cover the eggs with a lid for 15 minutes. Remove the eggs and transfer them to a bowl filled with cold water and ice. Let the eggs sit in the cold water until they've cooled. Peel the eggs and chop them up.
Slice the cucumber and radish, then chop the green onion and dill.
Place all of the chopped ingredients into a large bowl.
Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste. Serve immediately.
Notes
Don't overcook your eggs- Using an ice bath will stop the cooking process so your eggs don't become rubbery. They're also cold enough to peel after only a few minutes.
Slice the radish thinly- Raw radish has a very strong taste, so slice it thinly so it doesn't overwhelm the other ingredients.
Cut the vegetables the same size- Keep the cucumbers and radishes about the same size when you chop them so each bite gets a little of both.