Egg Salad with Radish, Green Onions, and Dill

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    This will make enough egg salad for 4 sandwiches.

    The egg salad can be made 1 day in advance and refrigerated.


  1. 6 large eggs
  2. 1/4 c mayonnaise
  3. 1 medium scallion, sliced thin
  4. 1 T minced fresh dill
  5. 1/2 medium stalk celery, chopped fine (about 3 tablespoons)
  6. 3 medium radishes, minced (about 3 tablespoons)
  7. 2 t Dijon mustard
  8. 2 t lemon juice
  9. 1/4 t salt
  10. pepper to taste


  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.
  2. Remove pan from heat, cover, and let sit for 10 minutes.
  3. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent).
  4. Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes.
  5. Peel and dice eggs medium.
  6. Mix mayonnaise, green onion, dill, celery, radishes, mustard, lemon juice, salt, and pepper, to taste, in medium bowl.
  7. Mix in eggs.
  8. Serve.

Picture of Recipe

Egg Salad with Radish, Green Onions, and Dill - Picture of Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer,Lunch
Type of Food: Egg Dish,Vegetarian
Key Ingredient: Eggs
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop

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