Radish, Scallion And Egg Salad

1. 1

   Wash and trim the radishes and the scallions. Slice the radishes thinly but not-paper thin, about 1/8 of an inch. If the radishes are large, cut them in half before slicing. Chop the scallions into roughly 1/4 inch pieces. Coarsely chop the eggs (1/4- 1/2 inch pieces). Mix everything together, adding chopped dill if desired. Mix in the desired amount of sour cream or mayonnaise, salt, and pepper right before serving. (If you dress and season the salad ahead of time, it will get watery.)

2. 2

   This recipe makes 4 side-salad-sized servings or 2 light-lunch-sized servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.