Simple Radish and Egg Salad

Bobbie says:

Radishes are one of my favorite veggies and while I love them straight-from-the-garden plain, I’d been wondering if there wasn’t something more that could be done with them. Well, here’s something a little different : a simple radish and egg salad that goes together in a snap. The sour cream and eggs counter the bite of the radishes and onions to make this salad an  unexpected and lighter change of pace from the traditional macaroni or potato salad fare found at picnics and barbecues. It  would also pair well with many entrées as a new and interesting side dish.

Recently while my sister was visiting from Ohio,  we made a lunch of this salad and some sauteed pierogi (which aren’t exactly hot weather food, but sometimes you just need pierogi) and we thought they went quite well together. Debbie’s not nearly the onion fan that I am: she buys her onions one at a time – can you imagine? So, she thought she might not like the radish and egg salad, as it’s rather green-onion-heavy, but she enjoyed it at least as much as I did.Radish and Egg Salad - ready to serve

If you’re fortunate enough to find radishes in colors other than red, go for it! Some varieties of radish have color all the way through – get a variety of colors if you can for a dish as bright as it is tasty.

Recipe: Simple Radish and Egg Salad

  • 1 pound radishes – red or whatever colors you can find
  • 3 hard-boiled eggs
  • 1 bunch of scallions (or green onions or spring onions)
  • 1/2 cup dairy sour cream
  • 1/4 teaspoon salt (or more to taste)
  • dash of pepper (or more to taste)
  • 1/4 teaspoon dried dill weed (or fresh, if you have it)

Radish and Egg Salad - slice thinlyWash and trim the roots and stems from the radishes. Using a very sharp knife with a thin blade, cut each radish in half from stem to root, then cut each half into slices as thinly as possible.

Peel the eggs, rinse them to remove any remaining traces of shell, then coarsely chop and add to the radishes in a large bowl.

To add to the color of the dish, we’re going to use the green tops of the onions as well as the white parts.Wash and trim the roots from the onions, and remove any bits you’d rather not eat. Cut into slices between 1/4 and 1/2 inch wide.  Add to the bowl, along with the sour cream, and sprinkle the salt, pepper and dill evenly over all.

Radish and Egg Salad - ready to mix

Stir with a large spoon or rubber scraper, until all pieces are evenly coated with sour cream. Place in serving dish and garnish with more dill, if desired. Serve immediately, or cover and chill. Refrigerate any leftovers, and use within a couple days.

As a variation, I also tried roasting some radishes, but I was less than impressed with the results, so I’m still looking for more ideas – what do you like to do with radishes?

Bobbie Laughman is a part-time caregiver and freelance writer living in Gettysburg, PA. Bobbie is working to overcome her lifetime struggle with chronic foot-in-mouth. She was recently observed uttering an entire sentence with both feet firmly on the ground. Progress! You can email her at Bobbie@Home-Ec101.com




10 Comments

  1. MichaelCarnell on June 9, 2011 at 8:41 pm

    I have never in my life eaten a radish no idea what one even tastes like! Cool that @HeatherSolos can tak about me in her posts.

  2. MicheleChestnut on June 9, 2011 at 1:45 pm

    Just saying hi to @HeatherSolos I wish I liked radishes b/c this looks good! LOL

  3. Heather on June 9, 2011 at 10:22 am

    Testing, please ignore me.

  4. Lori in PA on June 8, 2011 at 9:46 pm

    Why have I never thought of the combo of radishes with sour cream? It sounds great. I love little tea sandwiches of dilled egg salad garnished with super-skinny half-slices of radish, so this salad is right up my alley. Thanks for the wonderful idea!
    My recent post Wise Words Wednesday- Quotable

  5. Bobbie Laughman on June 8, 2011 at 4:53 pm

    I know you don't — didn't you see I mentioned that? 🙂

  6. Jenny on June 8, 2011 at 1:22 pm

    This looks great! We always get a huge load of radishes in our CSA basket and my grandparents are always sending them our way from their garden. I'm a bit on radish overload and found a great recipe for glazed radishes on one of the big recipe sites. It called for vinegar, sugar, water, and radishes (maybe salt and pepper too??). Just put everything in a pan (sorry I'm not sure of the exact measurements) and as the water and vinegar evaporate it forms a nice glaze with the sugar against the bite of the radish and tangy vinegar. Even my husband loved them (NOT a radish fan) and my 18 month old gobbled them up. As a side, I enjoy the roast radishes as part of a roasted root veggie dish with beets, potatoes, carrots, etc.

    • Bobbie Laughman on June 8, 2011 at 4:55 pm

      So, the glazed radishes — you simmer them on the stove top? That sounds like a better idea than oven roasting right about now.

  7. Keter Magick on June 8, 2011 at 10:29 am

    Mmmm, I love radishes, too. Unfortunately, there haven't been any in my store in a long time, but when there are, I'll be sure to try this, it looks really yummy. As an interesting coincidence, I had already planned to make plain egg salad tonight. With all the 100-degree heat, drought, and wildfires around here, al fresco dining is definitely in order!

  8. HeatherSolos on June 8, 2011 at 10:05 am

    Bobbie, this looks great. I'm thinking this might be really good in place of regular egg salad on sandwiches. I like my sandwiches with a bit of crunch -except for peanut butter, but that's a whole other addiction not to be discussed today- I'm thinking if you just ran the slices under the chef knife once in the other direction, it'd be perfect on a sandwich.
    I may have to test this theory. I also need to work on making better bread, I've sort of been in a rut.

    • Bobbie Laughman on June 8, 2011 at 10:24 am

      I was actually thinking that same thing, and made a small batch with more egg and less radish. Wrapped it in a whole wheat tortilla, and it was pretty amazing. Thanks for mentioning this – I'd forgotten I had done that, too.

Leave a Comment