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 sauce pan 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. Pour the water out and add cold water. 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 for the cut ingredients into a bowl.
Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste.