Directions: 

• Boil 4 large eggs then cool them down.
• Cut the English cucumber in half, then slice it. Add to a medium-sized bowl.

• Cut off the ends of the radishes, cut each radish in half, and slice. Add to the cucumbers.
• Dice the cooled hard-boiled eggs. Add to the bowl.
• Slice the green onion into thin pieces. Add to the bowl.
• When ready to serve, mix with 2 Tablespoons of mayonnaise; or to your taste.
• Salt to taste.

* Don’t mix salad until ready to serve. 

Products used in recipe:

My favorite knife, Global GS-38 – 3 1/2 inch, 9cm Western Style Paring Knife
A bamboo cutting board Da Vinci Natural Bamboo Groove Cutting Board, Extra Large 18 by 12 inch with 11/16 inch thickness Wood Cutting Board
Bowl Portmeirion Sophie Conran White Medium Salad Bowl

Print Recipe

Quick Vegetable Salad with Eggs

Calories: 413kcal

Ingredients

• 1/2 pounds red radish
• 4 large eggs hard-boiled
• 1 English cucumber
• 2 green onion stems
• 1 handful fresh dill
• mayonnaise
• salt to taste

Instructions

• Boil 4 large eggs then cool them down.
• Cut the English cucumber in half, then slice it. Add to a medium-sized bowl.
• Cut off the ends of the radishes, cut each radish in half, and slice. Add to the cucumbers.
• Dice the cooled hard-boiled eggs. Add to the bowl.
• Slice the green onion into thin pieces. Add to the bowl.
• When ready to serve, mix with 2 Tablespoons of mayonnaise; or to your taste.
• Salt to taste.
• * Don’t mix salad until ready to serve.

Nutrition

Calories: 413kcal | Carbohydrates: 39g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 654mg | Sodium: 1212mg | Potassium: 1308mg | Fiber: 9g | Sugar: 24g | Vitamin A: 31.6% | Vitamin C: 85.1% | Calcium: 29.1% | Iron: 29%